Entree: Djibouti – Northern Culinary Region – Djiboutian Goat Meat (Slow-spiced braised goat stew typical of Djibouti's northern coastal kitchens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder, cut into 2-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz/280 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) berbere spice blend
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 (14 oz/400 g) can diced tomatoes
- 1 cup (240 ml) beef or goat stock
- 1 cinnamon stick
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch chunks (about 12 oz/340 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) honey or brown sugar (optional, to balance acidity)

Instructions

1. Pat the goat pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp oil in a large heavy pot over medium-high heat and brown the goat in batches, about 4 minutes per side; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp oil, then add onions and cook until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in berbere, cumin, coriander, and cardamom and cook 1 minute to bloom the spices. Add the diced tomatoes and scrape up any browned bits from the bottom of the pot.
4. Return goat to the pot, add stock, cinnamon stick, bay leaves, and remaining salt and pepper. Bring to a simmer, then reduce heat to low, cover, and braise gently for 1 to 1 1/2 hours, until goat is nearly tender.
5. Add the potato chunks, cover, and continue to simmer 30–40 minutes until potatoes and goat are fork-tender and sauce has thickened. If sauce reduces too much, add up to 1/2 cup (120 ml) water or stock.
6. Stir in lemon juice, honey (if using), and chopped cilantro. Adjust seasoning with salt and pepper. Remove cinnamon stick and bay leaves before serving.
7. Serve hot with rice, flatbread, or injera-style bread to soak up the braising sauce.