Goat meat stew when cooked slow and low is a low-fat hearty recipe with potatoes, egusi seeds, tomatoes, herbs, and spices is the best goat stew recipe ever.

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Goat Meat Stew Recipe

Prep Time 15 minutes
Cook Time 2 hours
Calories 244 calories per serving
Fat Content 2 grams fat
Recipe Yield 6 servings

Best Goat Meat Stew Recipe

Ingredients

1 pound cubed goat meat

2 large pieces any smoked fish

2 large handfuls sorrel leaves or spinach

½ cup ground egusi seeds

2 medium chopped tomatoes

2 medium white potatoes, diced

1 large onion, chopped

2 cloves garlic, chopped

2 tablespoons palm oil or butter

1 teaspoon curry powder

1 hot pepper, chopped

5 cups vegetable stock

Directions

Heat palm oil over medium heat in a large pot, add onions and garlic. Add remaining ingredients except for egusi, fish and sorrel or spinach. Cover and cook for 2 hours, stirring occasionally until the goat is tender. Add egusi and fish stir, simmer 10 minutes longer. Finally, add sorrel or spinach simmer 2-3 minutes serve over fufu or rice.

Did you know?
What are equsi melon seeds? Egusi melon seeds are a popular snack and cooking ingredient used in many East African soup and stew recipes.

Most kinds of egusi melons are grown for their seeds, not for the flesh. Egusi melons goes by many names: bitter watermelon, bitterboela, bitterwaatlemoen, ibotola, karkoer, makataan, Tsamma melon, t'sama Kalahari melon and wild watermelon.

Bitter watermelon originates in southern Africa and occurs naturally in South Africa, Namibia, Botswana, Zimbabwe, Mozambique, Zambia and Malawi.