In The Kitchen With Kanta: Goat Meat Stew

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I have never tried goat meat before. It is something that I have always been curious about. A lot of my friends from numerous countries have raved about goat meat and how delicious goat meat stew is. So, out of curiosity I decided to try it out myself. Needless to say I was not disappointed and you won’t be either. This recipe, when followed properly produces beautifully succulent and tender goat meat; that will tantalize your taste buds and make you go googly eyed…yes my friends you will be in goat meat heaven! Well…maybe not goat meat heaven; but you will enjoy it.

Preparation time: 30 minutes

Cooking time: 1 hr 10 minutes

Serves: 2-4 (depending on how much meat is on the bone)

Ingredients

  • 450g of goat meat (with the bone in), cut into chunks
  •  59ml cup of vinegar
  •  59ml cup of soy sauce
  •  4 garlic cloves, crushed
  •  1 tbsp of vegetable oil
  •  1 onion, chopped
  •  1 red bell pepper, chopped
  •  236ml of tomato sauce
  •  473ml of beef stock
  •  1 potato peeled and cut into large chunks
  •  2 carrots, peeled and chopped
  • 170g of green peas
  •  1 tsp of salt
  •  1/2 tsp of pepper

Method

In a bowl mix the goat meat with vinegar, soy sauce and garlic cloves; allow it to marinate for 1-8 hrs. You can do this the day before and for best results leave it to marinate for at least 6 hrs.

In a large pot heat the vegetable oil and brown the goat meat, 10-15 mins; now set the goat meat aside. Cook the onion, red bell pepper and garlic cloves from the marinade, until the onion is translucent, 5 minutes. Now pour in the tomato sauce and simmer for an extra 5 minutes.

Return the goat meat to the pot and pour in the remaining marinade and beef stock. Bring to the boil, then reduce the heat, cover the pot and allow it to simmer until the goat meat is partially tender, 30- 40 mins. Stir in potatoes, carrot and peas. Season with salt and pepper; simmer until the goat meat is very tender and the potatoes and carrots are cooked through, this should take an extra 20-30 mins.

beef stew

Serving

This dish is perfect on its own. Serve hot with a side of fresh bread and enjoy with your beverage of choice. Enjoy!

 

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG

 

 

 

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4 COMMENTS

  1. Ati I never ate goat meat before, everything is like that… I never ate nshima before… aka kana ukumeka. One day she will tell the world “I never slept with Zambian before, I tried Ba Nostra, it was heaven”… How can goat meat take you to heaven.
    And there is no mealie meal in Zambia, is that goat-meat served just with those peas and carrots?

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  2. Ba Nostra!! Im sure there are certain things you haven’t tried before. Goat meat is not so popular in my side of Zambia either and I only tasted it later in life. Just try out the recipe ba Wishi – It sounds like heaven from Kanta’s description. Im sure you won’t regret. Yes it can also be eaten with akabwali or tute

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  3. Never been a fan of goat meat either, but this recipe is worth trying. Problem I seem to have is that everything about goat meat is ‘mixed cut’; shin here, ribs there, a bit of steak, and maybe some tongue in places..! Ok, I need to buy the meat myself because I never do this, I only buy from the local pub…

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