Slow-Cooked Kenyan Goat Stew

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A hearty traditional Kenyan goat stew simmered low and slow with tomatoes, onions, and warm East African spices until the meat is meltingly tender. Best enjoyed with a side of soft ugali or steamed rice for a deeply comforting meal rooted in Kenyan home cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 620 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the goat and marinade

• 2 lbs bone-in goat meat (shoulder or leg), cut into 1.5-inch chunks
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt
• 2 tbsp vegetable oil

For the stew base

• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 green chilies, slit lengthwise
• 4 ripe Roma tomatoes, chopped
• 3 tbsp tomato paste
• 1/2 tsp ground cardamom
• 1/4 tsp freshly ground black pepper
• 2 cups beef stock or water
• 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
• Chopped cilantro, for garnish

Directions

1. Pat the goat chunks dry with paper towels and toss with the turmeric, cumin, coriander, and salt. Let the seasoned meat rest at room temperature for 15 minutes to draw out flavor.
2. Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Brown the goat in small batches, turning every 2 minutes, for a total of 6 to 8 minutes per batch. Transfer the seared meat to a plate.
3. Reduce the heat to medium and add the chopped onions to the same pot. Cook, stirring often, for 7 to 9 minutes until the onions turn a deep golden brown and stick to the bottom.
4. Stir in the garlic, ginger, and green chilies and cook for 2 minutes until highly fragrant. Add the chopped tomatoes and tomato paste, using the spoon to scrape up any browned bits. Cook for 8 minutes, mashing the tomatoes, until the mixture thickens and a slick of red oil forms at the edges.
5. Return the goat and all collected juices to the pot. Add the cardamom, black pepper, and beef stock, stirring to combine. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 90 minutes, stirring every 20 minutes, until a fork slides easily through the meat.
6. Add the cubed potatoes to the pot and continue cooking uncovered for 25 minutes, until the potatoes are fork-tender and the sauce has reduced to a rich, gravy-like consistency.
7. Skim off any excess fat from the surface, taste, and adjust the salt. Stir in the chopped cilantro just before serving.
8. Ladle the hot stew into shallow bowls and serve immediately with steamed ugali, chapati, or white rice to soak up the flavorful sauce.

Cook’s Notes

• For maximum flavor and connective tissue that breaks down into gelatin, choose bone-in goat shoulder or shank rather than lean leg meat.
• If your goat is particularly tough, marinate the chunks with 1 tablespoon of cider vinegar for 30 minutes before browning to help tenderize the fibers.
• The stew deepens noticeably overnight, so consider making it a day ahead and gently reheating before serving.
• Traditional Kenyan goat stew is almost always served alongside ugali, a stiff maize meal porridge perfect for scooping up the rich sauce.
• For a spicier version, leave the seeds in the green chilies or add a pinch of cayenne pepper along with the cardamom.

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