Classic Goat Meat Stew
A rich and aromatic goat meat stew slow-simmered with tomatoes, spices and chillies, then served with simple boiled rice for a hearty, comforting meal.
Updated : 15 January, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Kid goat meat
2
Onion
5 tablespoon
Ginger
4
Hot chili pepper
8
Tomato
3 clove
Garlic
1
Onion
0.5
Cloves
as needed
Vegetable oil
to taste
Salt
2 teaspoon
Anise
to taste
Thyme
2
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Blend ginger in a food processor. Remove seeds from tomatoes and blend them. You will need aniseed powder for this recipe. Use scotch bonnet peppers if you have them.
Step 2
Blend the two whole onions together with the ginger and chillies until smooth.
Step 3
Rinse the goat meat, place it in a pot, then add three-quarters of the blended mixture along with sea salt or table salt. Steam the meat over a low heat for about 10 minutes, using little to no water.
Step 4
Add enough water to fully cover the meat and simmer for a further 35 minutes, until tender. Remove the meat from the stock and set the stock aside. Fry the cooked goat meat in vegetable oil until nicely browned.
Step 5
In a separate pot, heat some vegetable oil over a medium heat. Add the onions and fry for 3 minutes. Stir in the garlic and tomato paste and continue frying for another 4 minutes.
Step 6
Add the blended tomatoes and the remaining ginger-onion mixture. Season with the cloves, aniseed, thyme and bay leaves, then allow the sauce to simmer for about 20 minutes.
Step 7
Return the fried goat meat to the pot along with the reserved stock. Let everything simmer gently for 30-45 minutes over a low heat, stirring occasionally to prevent sticking.
Step 8
Serve hot with plain boiled rice.
Author note
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