Entree: Ethiopia – Afar – Afar Goat Stew (Spiced slow-cooked goat stew in the Afar regional style with berbere and tomato base)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 2 lb (908 g) goat shoulder or leg, trimmed and cut into 1 1/2-inch (4 cm) cubes
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 2 large onions, thinly sliced — about 2 cups (320 g)
- 4 cloves garlic, minced — about 1 tbsp (9 g)
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 2 tbsp (30 ml) berbere spice mix (adjust to heat preference)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 14-oz can crushed tomatoes — 1 3/4 cups (400 g)
- 1 cup (240 ml) water or light beef/goat broth
- 1–2 green chiles (such as serrano), sliced, optional
- 2 tbsp (30 ml) lemon juice or tamarind paste diluted in 2 tbsp (30 ml) water
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) honey or sugar (optional, to balance acidity)
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Pat the goat cubes dry and season with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper.
2. Heat the oil in a heavy pot over medium-high heat. Brown the goat in batches, about 3–4 minutes per side, then remove and set aside.
3. Reduce heat to medium and add the sliced onions. Cook, stirring frequently, until deeply softened and beginning to caramelize, about 12–15 minutes.
4. Add the garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the berbere, ground coriander, cumin, and turmeric and cook 1 minute to bloom the spices.
5. Add the crushed tomatoes and scrape any browned bits from the bottom of the pot. Return the browned goat to the pot and add the water or broth and sliced chiles if using.
6. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours, or until the goat is very tender. Stir occasionally and add a splash of water if necessary.
7. Stir in the lemon juice or tamarind mixture and honey or sugar if using. Taste and adjust seasoning with additional salt and pepper and more berbere if desired.
8. Continue to simmer uncovered 10–15 minutes to meld flavors and slightly thicken the sauce.
9. Garnish with chopped cilantro or parsley and serve hot with injera, lahoh, flatbread, or rice. Leftovers develop flavor and keep refrigerated for 3 days or frozen up to 2 months.