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Nyama ye Mbudzi
Goat Meat Stew
A hearty and flavorful goat meat stew, a traditional dish in Zimbabwean cuisine. The goat meat is first boiled until tender with aromatics like garlic and lemon, then pan-fried and simmered in a rich tomato-based sauce with onions and spices.
🧂 Ingrédients
- 1 kg Goat meat(cut into stewing pieces)
- 1 liter Water(or enough to cover meat)
- 3 cloves Garlic(whole)
- 3 rings Lemon
- 2 tsp Dried thyme
- 1 tsp Salt(or to taste)
- 2 tbsp White wine vinegar
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 large Tomatoes(chopped)
- 1 tsp Paprika
- 1 tsp Black pepper(freshly ground)
- 2 Maggi cubes(optional)
- 1 Oxo cube(optional)
- 1/2 tsp Chilli peppers(dried, optional)
👨🍳 Instructions
- 1
Wash and cut the goat meat into stewing pieces. Place in a large pot, add enough water to cover, along with the whole garlic cloves, lemon rings, dried thyme, salt, and white wine vinegar.
💡 Conseils de pro: Boiling with lemon and vinegar helps to tenderize the meat and reduce any strong 'goaty' smell. - 2
Bring the pot to a boil, then reduce the heat to medium-high and simmer until the goat meat is tender. This can take 1.5 to 2 hours.
⏱️ 1.5-2 hours - 3
Once the meat is tender, remove the lemon rings and drain most of the liquid, leaving about a cup of stock in the pot.
💡 Conseils de pro: Discard the lemon rings. - 4
Add the vegetable oil to the pot with the meat and stock. Stir in paprika, black pepper, optional Maggi/oxo cubes, and dried chili peppers. Fry the meat until it begins to brown.
⏱️ 5-7 minutes - 5
Add the chopped onion and sauté until softened, about 2 minutes.
⏱️ 2 minutes - 6
Stir in the chopped tomatoes and cook for another 3 minutes.
⏱️ 3 minutes - 7
Add any remaining stock or a little water if needed. Reduce the heat to low, cover the pot, and let the stew simmer for another 20-30 minutes until the sauce has thickened and the flavors have melded.
⏱️ 20-30 minutes💡 Conseils de pro: Ensure the stew is not too dry; add more stock or water if necessary. - 8
Taste and adjust seasoning if needed. Serve hot with sadza, rice, or other accompaniments.
💡 Conseils de pro: Goat meat can be fatty; trim excess fat before cooking and drain any excess oil after cooking if desired.
💡 Conseils de pro
- ✓Boiling the goat meat with aromatics like lemon and vinegar is key to tenderizing it and reducing any gamey odor.
- ✓Adjust the simmering time based on the tenderness of your goat meat.
- ✓This stew can be made ahead of time and reheated, as the flavors often deepen overnight.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like potatoes or carrots during the simmering stage.
- For a spicier stew, increase the amount of chili peppers.
- Some recipes include a splash of BBQ sauce or a hint of curry powder for a different flavor profile.