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Loading...A hearty, aromatic goat stew from Djibouti, simmered slowly with warm coastal spices, sweet tomato, and plenty of garlic and ginger. It is traditionally eaten by hand with scoops of rice or torn flatbread, and the broth deepens into something rich and clove-perfumed after a long, gentle braise.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 18 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 620 mgSodium
- 820 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 22 mgVitamin C
- 3100 mcgVitamin A
Ingredients
For the goat
- 3 lb bone-in goat shoulder or stew cuts, trimmed and cut into 2-inch pieces
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
- 2 dried bay leaves
For the spice base
- 2 large yellow onions, finely chopped
- 6 garlic cloves, minced
- 1 1/2 tbsp fresh ginger, grated
- 2 fresh green chilies, slit lengthwise
- 2 tbsp tomato paste
- 3 ripe Roma tomatoes, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 4 whole cloves, lightly crushed
- 1 tsp freshly ground black pepper
For finishing
- 3 1/2 cups hot water or low-sodium beef stock
- 2 medium Yukon gold potatoes, cut into 1 1/2-inch chunks
- 2 carrots, peeled and cut into thick rounds
- 1/3 cup chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
Directions
- Pat the goat pieces dry and season all over with the salt and pepper. Let them sit at room temperature for 20 minutes while you prep the aromatics.
- Heat the oil in a heavy Dutch oven or deep pot over medium-high. Working in batches so the meat sears rather than steams, brown the goat on all sides, about 2 minutes per side. Transfer to a plate and reserve.
- Lower the heat to medium. Add the onions to the same pot and cook, stirring and scraping up the browned bits, until soft and golden, about 8 minutes. Stir in the garlic, ginger, and green chilies and cook 1 minute until fragrant.
- Add the tomato paste and chopped fresh tomatoes. Cook, stirring often, until the tomatoes break down into a thick paste and the oil begins to separate at the edges, about 6 minutes.
- Stir in the cumin, coriander, turmeric, cardamom, cinnamon, cloves, and black pepper. Toast the spices for 45 seconds, then return the goat and any juices to the pot along with the bay leaves.
- Pour in the hot water or stock and bring to a boil. Reduce the heat to low, cover, and simmer gently for 70 minutes, skimming any foam or excess fat that rises to the surface.
- Add the potatoes and carrots, re-cover, and continue to simmer until the goat is fork-tender and the vegetables are cooked through, about 25 minutes more.
- Stir in the cilantro, parsley, and lemon juice. Taste and adjust salt and pepper. Remove the bay leaves before serving.
- Ladle the stew into shallow bowls with plenty of the rich broth and serve hot with steamed basmati rice or warm flatbread.
Cook’s Notes
- Use bone-in goat shoulder for the richest broth; boneless leg works but will be slightly leaner and less succulent.
- For deeper flavor, marinate the seasoned goat overnight in the refrigerator and bring it to room temperature before browning.
- Skim fat from the surface during the simmer if you prefer a lighter broth, or leave it for a more traditional, lip-glossing finish.
- Djiboutian heat levels vary by household, so seed the chilies for a milder stew or add an extra chili for more fire.
- The stew tastes even better the next day, so consider making it a day ahead and gently reheating with a splash of water.
