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Loading...Hearty and deeply savory, this Zimbabwean goat stew is built on bone-in goat meat simmered with onions, tomatoes, mild curry powder, and root vegetables until meltingly tender. It reflects the comforting, slow-cooked tradition of rural Zimbabwean home cooking, where tougher cuts are transformed through patience and warm spices. Serve with sadza or steamed rice for an authentic plate.
Prep Time20 mins
Cook Time130 mins
Total Time150 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 26 gCarbs
- 4 gFiber
- 7 gSugar
- 42 gProtein
- 720 mgSodium
- 920 mgPotassium
- 85 mgCalcium
- 5 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the stew
- 2.5 lbs bone-in goat meat (shoulder or shank), cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large ripe tomatoes, chopped
- 2 tablespoons mild curry powder
- 1 teaspoon sweet paprika
- 2 dried bay leaves
- 4 cups beef or chicken stock, low sodium
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the vegetables and finish
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and sliced into thick rounds
- 1 small green bell pepper, seeded and chopped
- 1/4 cup fresh cilantro, roughly chopped, for garnish
- 1 tablespoon fresh lemon juice
Directions
- Pat the goat meat dry with paper towels and season generously with the salt and pepper.
- Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the goat meat in batches, turning occasionally, for about 4 minutes per side; transfer to a plate as you go without crowding the pot.
- Reduce the heat to medium. Add the onions and cook, stirring, until soft and golden, about 6 minutes. Add the garlic and ginger and cook for 1 minute more until fragrant.
- Stir in the curry powder and paprika and toast for 30 seconds, then add the tomatoes and bay leaves. Cook until the tomatoes soften and release their juices, about 6 minutes.
- Return the goat and any juices to the pot, pour in the stock, and bring to a boil. Reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes, until the goat is fork-tender.
- Add the potatoes, carrots, and bell pepper. Continue to simmer uncovered for 30 minutes, until the vegetables are tender and the sauce has thickened slightly.
- Stir in the lemon juice, taste, and adjust the seasoning with additional salt and pepper as needed. Discard the bay leaves.
- Ladle the stew into warm bowls, scatter the cilantro over the top, and serve hot with sadza, steamed rice, or crusty bread.
Cook’s Notes
- Bone-in goat shoulder or shank provides the richest flavor and enough connective tissue to create a velvety sauce during the long simmer.
- Always brown the meat in small batches; overcrowding the pot will steam the meat and prevent a deep caramelized crust.
- Zimbabwean cooks typically use a mild, fragrant curry powder, but you can dial up the heat by adding a pinch of cayenne or a chopped scotch bonnet.
- For an even more authentic finish, stir in 2 tablespoons of smooth peanut butter with the stock for a nutty undertone echoing Zimbabwe's beloved groundnut flavors.
- Goat stew tastes even better the next day; cool completely, refrigerate, and reheat gently so the flavors can meld.
