How to make the softest, finger-licking goat stew for family and friends

Reserved for special occasions, Sunday family lunches, or bonding moments with friends over laughter and ugali, goat stew remains a timeless staple of the country’s food culture.

Yet, despite its popularity, few truly master the art of making goat meat fall-off-the-bone tender while bursting with rich, spicy flavour.

So, what is the secret to a stew that is soft, flavorful, and unforgettable?

Goat meat is leaner than beef, rich in iron, and considered more flavorful by many East African communities. It is especially cherished among Kenyans of Somali, Kikuyu, and Kamba heritage, who prepare it in various forms, from dry-fried nyama choma to deeply spiced stews.

“Goat has a natural sweetness and depth that beef doesn’t quite match,” said Lucy Wanjiku, a home cook based in Ruiru. “But the trick is in how you cook it. You can’t rush goat.”

Goat meat contains more connective tissue than other red meats, which can make it tough if undercooked or rushed.

The key to tenderness? “You must give it time, low heat, a sealed pot, and a bit of patience. That’s how the flavour develops and the meat becomes tender.”

Always look for goat from trusted butchers in places like City Market, Ngara, or Eastleigh.

Ask for soft mbuzi or mbuzi ya kienyeji mdogo, which tends to be more tender. When buying from supermarkets, opt for bone-in cuts such as neck, ribs, or shoulder for better flavour.

Ingredients:

1 kg goat meat (bone-in, cubed)

• 2 tablespoons cooking oil

• 1 large red onion, chopped

• 4 cloves garlic, minced

• 1-inch piece of ginger, minced

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• finger-licking goat stew for family and friends

• 2 ripe tomatoes, grated or blended

• 1 tablespoon tomato paste (optional)

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• ½  teaspoon turmeric

• 1/2 teaspoon black pepper

• 1 teaspoon paprika or chilli powder (optional)

• 1 beef or goat stock cube (optional)

• 1 cup hot water or stock

• Salt to taste

• A handful of chopped dhania (fresh coriander) for garnish

Steps to follow:

Step 1

In a large sufuria, heat the oil over medium heat. Add the goat meat and brown it for about 8-10 minutes, stirring occasionally. Let some pieces develop colour to add richness later.

Step 2

Push the meat to one side and add the chopped onion. Sauté until golden brown, then add garlic and ginger. Cook until fragrant, about 1-2 minutes.

Step 3

Add the dry spices: cumin, coriander, turmeric, paprika, and black pepper and stir well. Toasting the spices for a minute releases their aroma.

Step 4

Add the grated tomatoes and tomato paste. Stir and simmer on low heat for 10-15 minutes until the mixture thickens and oil begins to separate.

Step 5

Return the browned goat meat to the pot, stirring to coat. Pour in about 1 cup of hot water or stock and cover the sufuria tightly. Let it simmer on low heat for 1 to 1.5 hours, stirring occasionally and adding water if needed.

The goal is soft, juicy meat and a rich, thick gravy. Alternatively, a pressure cooker can be used to speed this up; 35-40 minutes on medium pressure works well, especially if the meat is marinated beforehand.

Step 6

Taste and add salt as needed. When the meat is fork-tender and the stew has thickened into a savoury sauce, turn off the heat. Garnish with freshly chopped dhania (coriander).

Serve hot with steamed white rice, soft ugali, or warm chapati. Add sides like kachumbari (fresh tomato and onion salad) and a cold glass of fresh passion fruit or ukwaju (tamarind juice) for a complete meal.