Posts Tagged ‘goat stew’


  • goat meat
  • 2 limes
  • ground cumin and cumin seeds
  • 2-3 garlic cloves
  • red curry
  • 1 sweet onion
  • same quantity of carrots, chopped
  • same quantity of celery
  • 1 teaspoon of tomato paste
  • 2 tablespoons of ginger paste
  • 3 bay leaves
  • port wine
  • basmati rice
  • peas
  • a coconut product (dried, shredded, fresh, coconut milk)


1. Separate goat meat from bones, clean, and cut into bite-size pieces. Roast the bones in the oven on high heat for an hour and boil in water until a concentrated stock is left. Marinate the meat in lime juice, ground cumin, and red curry for 1 hour.

2. In olive oil or butter if you can, caramelize chopped sweet onions along with chopped carrots, celery, salt and pepper. Add about a teaspoon of tomato paste, a tablespoon of ginger paste, and minced garlic. Add a few bay leaves, more cumin and more spicy curry.

3. In a very hot metal pot, try to brown the goat (no oil is necessary). Add to the stew. Deglaze the pan with port wine (or any red). Add enough good quality tomato sauce to coat the goat and vegetables.  Add the concentrated goat stock too.

4. I had dried coconut, which I ground into a paste, reconstituted with some hot water, and mixed into the stew. Coconut milk would work beautifully. Re-season to taste and add more wine if necessary.  Simmer for a few hours with no lid, adding broth when necessary. For the final 1 or 2 hours to tenderize the goat, cook with a tight-fitting lid and add frozen peas. For an extra rich sauce, add plain yogurt or cream.

5. Follow the directions to cook basmati rice. Toast the grains first in a saute pan with some oil and cumin seeds. Add peas as well 3/4 of the way through the cooking. Serve with naan. Cooking time may vary depending on the cut of goat. Expect between 5 and seven hours of cooking.

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When I told my mom that I was making goat, the first thing she asked was “Is goat kosher”. The answer is yes, goat is kosher. It has split hooves and consumes its own regurgitated, half-digested vomit. As Jews, we only eat the most sophisticated of animals. Have no fear, although you’ll want a second helping of my goat stew, you won’t be tempted to… you know. The goat is very lean and requires a lot of cooking.


  • Mise en Place is a french phrase meaning “everything in place”. With a lot of ingredients, it helps to chop each one and keep them in separate bowls to leave cutting board space. Chop 1 whole bunch of celery, 4 large carrots, and 2 medium-sized white onions.
  • yellow curry powder    
  • cayenne pepper
  • salt/pepper
  • ground cumin
  • garlic powder
  • 3-4 garlic cloves
  • tomato paste
  • 2 cups beef stock
  • 2 cups red wine
  • cilantro and/or parsley
  • optional: ginger
  • 2 cups beef stock
  • 2 cups bottle red wine

1. Clean the goat, pat dry, and season with curry powder, cumin, cayenne, salt, and pepper. Massage the seasonings into the flesh. In the slow-cooker, layer 1/2 the veggies, the meat, and the rest of the veggies, respectively. Season with salt, pepper, garlic powder, and lots of tomato paste (2-3 teaspoons). Add the beef stock, the red wine, and water to cover all the meat and vegetables. Cook on high for about four hours, and low for the same amount. Cover and refrigerate overnight.

2. Skim the fat off the stew with a spoon. It should come off easily because the fat creates a shell. In a large pot, make a roux by heating some olive oil and flour and mixing until they form a paste. Add the stew and heat until you see bubbles. Simmer the stew for about 1 hour and add chopped cilantro, chopped parsley, and sliced ginger.

3. I added more of the seasonings and even some cinnamon which really enhanced the dish. Stews require finesse and trouble-shooting. You may need to add salt, other seasonings, or some more red wine. I found that it needed all of those, plus some acid, so I added a little apple cider vinegar.

This stew is great over rice and with some bread to sop up the sauce. The whole house will smell wonderful and the goat is so flavorful and lean. It is hard to find the perfect balance of spices, so I’m not saying this was a perfect dish. We were all stuffed, but we liked it to the point that—dare I say it— we wouldn’t mind chewing it again.

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