Entree: Botswana – Central Culinary Region – Goat Meat Stew (Slow-braised goat stew with root vegetables and savory aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat meat (shoulder or stew cuts), trimmed and cut into 1 to 1.5-inch (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) beef or goat stock
- 3 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 cups (60 g) chopped spinach or morogo
- 1 tbsp (15 ml) lemon juice or vinegar

Instructions

1. Heat oil in a large heavy-bottomed pot over medium-high heat. Season goat pieces with salt and pepper and brown in batches, transferring browned meat to a plate.
2. Reduce heat to medium, add the sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Add garlic and grated ginger and cook 1–2 minutes until fragrant.
3. Stir in ground coriander, cumin, and smoked paprika to toast briefly, then add diced tomatoes and stock, scraping up any browned bits. Return goat to the pot and add the bay leaf.
4. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 to 1 1/2 hours until the meat is becoming tender.
5. Add potatoes and carrots, cover, and continue simmering for another 30–45 minutes until vegetables and meat are fully tender.
6. Stir in chopped spinach and cook 3–5 minutes until wilted. Finish with lemon juice, adjust seasoning with salt and pepper, remove the bay leaf, and serve hot.