Serves 4
90 min
West African Goat Meat Stew
Recipe GLPR8a8623a619d23d
A richly spiced West African stew featuring tender braised goat meat combined with a vibrant tomato and pepper sauce infused with garlic, thyme, and warm curry and bouillon seasonings. This aromatic, oil-enriched stew develops deep color and complex flavor as it simmers, creating a comforting dish traditionally served over rice or sweet plantains.
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Ingredients
1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes
2 medium onions, divided
1 1/2 teaspoons kosher salt, divided
3 plum tomatoes
3 cloves garlic
1 small red bell pepper
1 habanero pepper, optional
5 tablespoons vegetable oil, divided
2 tablespoons tomato paste
1 teaspoon chicken bouillon powder
1 teaspoon Madras curry powder
1 teaspoon fresh thyme leaves
2 bay leaves, finely torn
Cooked rice for serving
Cooked sweet plantains for serving
Directions
Rinse the goat meat pieces under cool water and drain well. In a medium pot, combine the drained goat meat with half of one chopped onion and 1 teaspoon of the salt. Add enough water to just cover the meat. Bring to a gentle boil over medium heat, then cover and reduce heat to maintain a simmer. Cook until the meat is fork-tender, approximately 45 to 50 minutes. Using a slotted spoon, carefully transfer the cooked meat to a medium bowl, reserving the cooking broth for later use.
While the meat cooks, prepare the vegetable puree: roughly chop the plum tomatoes, peel and roughly chop the garlic cloves, and chop the red bell pepper into pieces. If using the habanero, stem and seed it as desired. Place the tomatoes, garlic, bell pepper, habanero (if using), and the remaining 1 1/2 onions in a blender or food processor. Process until the mixture reaches a smooth, pourable consistency. Set this puree aside.
Heat 1 tablespoon of the vegetable oil in a large, high-sided skillet over medium-high heat until shimmering. Working in batches if necessary, transfer the cooked goat meat from the bowl to the hot skillet using the slotted spoon. Sear the meat until browned on all surfaces, turning occasionally, about 3 minutes per side. Return the browned meat to the bowl and set aside.
Add the remaining 4 tablespoons of oil to the same skillet and warm over medium heat. Chop the remaining half onion into small pieces and add to the hot oil. Cook, stirring occasionally, until the onion becomes translucent and soft, approximately 1 minute. Stir in the tomato paste, coating the onions evenly, and continue cooking and stirring until the mixture develops a grainy appearance and the tomato paste darkens slightly, about 5 minutes.
Pour the reserved tomato-pepper puree into the skillet and stir thoroughly to combine with the tomato paste mixture. Cover the skillet and simmer over medium heat for 5 minutes, allowing the flavors to meld.
Add the chicken bouillon powder, curry powder, thyme, torn bay leaves, and the remaining 1/2 teaspoon of salt to the skillet. Stir well to distribute the seasonings throughout the sauce. Simmer, uncovered, for 3 minutes to allow the spices to bloom and infuse the liquid.
Return the browned goat meat to the skillet and stir to coat it evenly with the sauce. Add 2 tablespoons of the reserved cooking broth (reserve the remaining broth for another use). Stir to combine, then cover the skillet and reduce the heat to low. Simmer gently for approximately 10 minutes until the stew thickens, the sauce takes on a deep reddish-brown color, and a thin layer of oil begins to appear on the surface, indicating proper emulsification and body development.
Taste the stew and add additional salt if desired. Serve the stew hot over cooked rice and/or warm sweet plantains. Drizzle any accumulated oil and sauce over the rice or plantains for extra flavor.
