African Goat Stew

African Goat Stew

When we butchered goats for the first time, we really had no idea what to do with the meat. After trying to simply substitute goat meat for beef in some recipes and not enjoying it, I decided to start looking for specific goat meat recipes, and this African Goat Stew quickly became one of my favorite goat stew recipes along with Goat Goulash

I admit I was skeptical when I saw cinnamon and cumin in the same recipe. After all, we normally see cinnamon blended with cloves and nutmeg in sweet recipes, and cumin is usually added to Mexican recipes and combines well with chili powder in spicy recipes. But with a freezer full of goat meat, I figured I had nothing to lose by trying it. And I’m so glad I did.

Tips for making African Goat Stew

You can use either vegetable broth or bone broth in this recipe. Broth made with goat bones is quite tasty and perfect for a goat meat recipe. Since we raise our own goats, we always ask for the bones when we take our animals to get processed. Making bone broth is quite simple, and the process is the same for whatever type of bones you have. (Here is more info on bone broth and another recipe for it.) If you don’t have goats bones to make broth, vegetable broth also works great. 

How do you cook goat meat?

It is important to understand that goat meat is the most lean meat available! That means it is easy to dry it out when cooking, if you don’t do it right. It’s so sad to hear people say that they had goat meat that was tough and stringy because it shouldn’t be that way. Do not skimp on the fat in this recipe, and do not turn the heat above medium.

I didn’t specify the type of cooking oil because there are a couple that work great. We usually use either lard from our pastured pigs or avocado oil. Do not use lard from the store unless it specifically says it is from pastured pigs. Also check the label to be sure it is not hydrogenated or even partially hydrogenated. Hydrogenated oils equal saturated fat, which are the worst kind of fat when it comes to heart health.

The most important thing is to let the meat simmer until it is tender, especially if you purchased the goat meat from the store. If you raised the goat yourself or purchased it directly from a farmer, and you know it is a year old or less, it should be tender after 30-45 minutes of simmering. If its age is unknown or it more than about 18 months old, it probably will need to be simmered longer. 

african goat stew

African Goat Stew

5 from 3 votes
Course Main Course
Cuisine African
Servings 6 servings


  • 2 lbs lean goat meat cut into 1″ cubes
  • 1/4 cup flour
  • 3 tablespoons oil
  • 1 large yellow onion sliced
  • 1 cup celery sliced
  • 1 1/2 cups carrots sliced
  • 2 cups sweet potatoes (or yams) washed, peeled, and cubed
  • 4 cups bone broth or vegetable broth
  • 1/4 cup white wine (optional)
  • 1 clove garlic mashed
  • 1 teaspoon cinnamon
  • 1 tablespoon cumin
  • salt and pepper to taste


  • Toss goat meat cubes in 1/4 cup flour until they are evenly coated.
  • Put 3 tablespoons oil into skillet and heat over medium.
  • Add goat meat and turn about every 5 minutes until browned.
  • Add onion, celery, carrots, and sweet potatoes to pan.
  • Add vegetable broth and optional white wine.
  • Add crushed clove of garlic.
  • Add spices.
  • Cover and simmer 30 minutes or until goat meat is tender.
  • Serve hot over cooked rice.


Meat from young goats should be tender enough to pull apart with a fork. Check after 30 minutes of simmering. If you stab it with a fork and can’t pull it into two pieces, continue simmering and check again in 15 minutes. Continue simmering and checking until the meat is tender. 
Keyword goat meat

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African Goat Stew

11 thoughts on “African Goat Stew”

    • We have butchered wethers up to a year of age, and they were fine. Intact males (bucks) are going to become unpalatable as they reach sexual maturity and start stinking, so if you want to butcher, it’s definitely recommended that you castrate them.

  1. 5 stars
    Dee-lish! Had all ingredients except broth and wine. Subbed beef broth and it turned out fine. Goat was tender and seasoned gravy was tasty.


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