West African Goat Meat Stew
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 291
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 48 milligrams
- Sodium
- 853 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 19 grams
- Total: 1 hr 15 min (include resting time)
- Active: 45 min
Ingredients
1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes, rinsed and drained
2 medium onions, chopped (about 2 cups)
1 1/2 teaspoons kosher salt
3 plum tomatoes, chopped
3 cloves garlic
1 small red bell pepper, chopped
1 habanero pepper (optional)
5 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon chicken bouillon powder
1 teaspoon Madras curry powder
1 teaspoon fresh thyme leaves
2 bay leaves, finely torn (see Cook’s Note)
Cooked rice and/or sweet plantains, for serving
Directions
- Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat. Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes. Using a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth.
- Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside.
- Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat. Using the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl.
- Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat. Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute. Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes. Add the tomato-pepper puree and stir to combine. Cover and simmer for 5 minutes. Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes. Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine. Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in color, about 10 minutes. Taste and add more salt, if needed. Serve with rice and/or sweet plantains.
Cook’s Note
Alternatively, keep the bay leaves whole before adding them to the stew.