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Goat stew recipe

Goat stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

This goat and tomato stew is a version of a Filipino dish, called calderata. It's traditionally served with hot white rice.

22 people made this

IngredientsServes: 4

  • 450g bone-in goat meat, cut into large chunks
  • 4 tablespoons vinegar
  • 4 tablespoons soy sauce
  • 4 cloves garlic, crushed
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 red pepper, cubed
  • 250ml tomato passata
  • 475ml beef stock
  • 1 potato, peeled and cut into large chunks
  • 2 carrots, peeled and cut into large chunks
  • 75g green peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper

MethodPrep:30min ›Cook:1hr10min ›Extra time:1hr marinating › Ready in:2hr40min

  1. Mix goat meat with vinegar, soy sauce and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For best flavour, marinate at least 6 hours. Remove meat from marinade and pat dry with kitchen paper; reserve marinade and garlic cloves.
  2. Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red pepper and garlic cloves from the marinade over medium heat until onion has softened, about 5 minutes; pour in tomato passata and bring mixture up to a simmer. Allow to cook down slightly, about 5 minutes.
  3. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to the boil; reduce heat to low and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots and peas; season with salt, black pepper and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

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In a covered, fire-proof casserole, heat oil. Add bacon and fry until starting to crisp. Add onions, garlic, paprika, allspice and nutmeg and saute until onion is just starting to soften. Push mixture to side of pan and add meat. Brown then mix with onion/bacon mixture. Add bay leaf, parsley, red wine and piri-piri sauce (if using).

On top of the stove, heat the casserole over medium high heat until wine starts to simmer. Cover the pot and put it in the oven. After 45 minutes, remove the lid and cook for another 45 minutes. If the ingredients start to dry out too much, add more wine.

Goat stew recipe - Recipes

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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

- 1/3 cup extra virgin olive oil

- 1 large can tomato puree (28 ounces)

1. Cut the goat in small pieces (approximately 2 inch chunks).

2. Rinse well in hot water.

3. Finely chop onion, garlic, celery, carrots and sauté in a pan with the extra virgin olive oil until lightly brown.

4. Add the goat, nutmeg, clove and bay leaf.

5. Mix everything well and lightly brown at low fire for 5 minutes.

6. Add the wine and let the wine simmer for 2 - 3 minutes covered.

7. Add 1 cup of warm water. Salt to taste and cook on low heat for 1 hour 30 minutes covered, mixing approximately every 15 - 20 minutes.

8. Add the tomato puree and continue cooking on low heat for about 1 hour covered, checking the cooking process every few minutes.

9. Cut the pepper in long strips, 1/2 inch wide.

10. In a separate pan, fry the peppers with the frying oil and add salt to taste.

11. A few minutes before the goat has finished cooking, add the fried peppers and mix well.

Goat stew recipe - Recipes

Chanfana de Borrego, or Lamb Stew, is a variation of one of the most signature dishes in Portuguese traditional cuisine. Chanfana is a meat stew made with lamb (or goat) combining flavorful ingredients like bacon, mint, garlic, and piri-piri in a tasteful dish that has a slightly spicy kick.

Originating in Beira Litoral, the central region of Portugal, Chanfana became popular during the resistance to the Napoleonic Invasions in the 19th century. Some historians place its origins back into pre-Roman times when Viriato and the Lusitano tribes, that were mostly shepherds, fought back Cesar’s Legions.
This stew is traditionally slowly cooked in a medium sized clay pot, but a metal cooking pan may be used as well. It is frequently served with boiled potatoes on the side. If you want to refine the flavors, this dish tastes even better reheated to be enjoyed the next day!

*Serves 4-5*
3 pounds boneless lamb meat, cut into medium sized pieces
6 tablespoons olive oil
3 oz. thick sliced bacon, coarsely chopped
1 pound onions, sliced
8 garlic cloves, chopped
4 bay leaves
1/2 oz. flat leaf parsley leaves, chopped
1/2 oz. fresh mint leaves, chopped
2 teaspoons paprika
1 tablespoon coarse salt
1.5 tablespoons piri-piri (if you can not find this locally you can buy some here on Amazon)
3 cups red wine
2 tablespoons tomato paste

1) Combine the lamb, garlic, bay leaves, parsley, mint, paprika, salt and piri-piri in a large bowl. Pour in enough wine to cover the contents completely, cover it and refrigerate for 7-8 hours.

2) Preheat the oven to 350 degrees F. Remove the bowl from the refrigerator and return it to room temperature.

3) In a large frying pan, heat the olive oil and bacon over medium heat and cook until the bacon separates and is partially cooked.

4) Add the onions and cook until they are almost golden, for about 6-8 minutes while stirring constantly.

5) Once done, stir in the meat mixture, cover and transfer to the clay pot and place in the oven to cook for 1.5 hours.

6) After that uncover it and stir in the tomato paste and let it cook until meat is very tender, about 40 to 45 minutes longer.

7) Once done remove the clay pot from the oven and let the stew cool for about 15 minutes before serving.

22 Mouth-Watering Goat Recipes to Introduce You to Tasty Goat Meat

Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.

There are a variety of animals, from small to large, you can raise on your homestead to provide enough meat for yourself or your family.

Some of the popular animals to raise for meat are rabbits, chickens, cows, sheep, and goats. Though many people have started raising goats as a meat source, many are still hesitant to take this approach because they aren’t sure how to prepare the meat once it’s been raised.

I’m going to share some popular goat recipes which will give you an idea of how you can feast on your meat goats after they’ve been processed.

Here are goat recipes which will give you a whole new appreciation for your herd:

1. Curried Goat Stew

If you scroll through the internet, you’ll notice goat is highly recommended as stew meat.

This recipe uses an abundance of different flavors to set your taste buds up for a delightful experience. If you love garlic, ginger, onion, curry powder, paprika, and other familiar flavors you’ll love this dish because it brings them all together harmoniously.

2. The Ultimate Cuts Guide for Goat Recipes

If you’re totally new to eating goat, you may feel overwhelmed at the idea. This is where this guide comes into play.

They walk you through each cut of a goat and share how to prepare them. This will give you a hint at the possibilities which could be waiting in this relatively new meat in many parts of the US.

3. Slow-Cooked Goat

I don’t know about you, but if you tell me I can prepare something in a crockpot, I’m more apt to try something new.

This shows you how to prepare slow-cooked goat in a crockpot to make delicious tacos. Tacos are a great way to try new meat because it’s something familiar and can have toppings to make it more palatable.

4. Roasted Leg of Goat

You’ve probably heard of people roasting a leg of lamb. This recipe is similar only it calls for a leg of goat. They walk you through how to tenderize the meat since goat tends to get tough.

Plus, they share how to make a tasty marinade and delicious spice rub to add plenty of flavors. If you’d like to serve this as a Polynesian meal, they even offer side dishes which would go well with this roasted goat.

5. Slow Roasted Goat Shoulder

If you’ve ever cooked a shoulder cut of meat, it’s common to cook it on a low temperature and for a long length of time.

Goat shoulder should be cooked on a lower temperature, but it doesn’t take all day. This shows you how to have a tender cut of meat in only four hours.

6. Grilled Goat Meat

Goat meat has a stronger flavor than other types of meat. This is a good thing because it allows for heavy seasonings without them becoming overpowering.

When grilling goat meat, be sure to marinade the cuts of meat. Cook it low and slow to avoid it becoming tough, and you should have a fabulous meal.

7. Thyme and Garlic Dry Fry Goat Meat

This recipe looks delicious. They instruct you to marinate the goat meat heavily and boil it both to lessen the cooking time and tenderize the meat.

From there, they toss a variety of vegetables in the skillet to cook. When done, the goat meat is added to dry fry. After just a few minutes, your dish is ready for you to dig in.

8. Ground Goat Meatballs

If you’re still turned off to the idea of eating goat, it may help to do a familiar dish. Meatballs could be the gateway recipe for you to enjoy goat.

It consists of ground goat meat, a variety of seasonings, and they’re topped off with a yogurt sauce. This could be a tasty yet slightly familiar way of breaking the ice with goat recipes.

9. Lamb and Goat Mandi Rice

I don’t know about you, but when I butcher an animal, I have a difficult time using their ribs because a person can only eat ribs so often before it gets dull.

If you have goat ribs and aren’t sure how you’re going to use them, consider this recipe. It uses both lamb meat and goat ribs. It could be a delicious way to utilize the rib meat without barbecuing them.

10. Goat Meat Caldereta

I’ve learned over the years, when I’m feeling unsure about a meal, I throw everything in it but the kitchen sink.

This gives it a variety of familiar flavors to help me adjust to the unfamiliar. If you prefer this same approach, this is the recipe for you.

11. Goat Pilau

This recipe looks delicious! It has roasted goat, green chili, tomatoes, and garlic. The mixture is served over rice for a tasty one pot meal.

However, the journey doesn’t stop there. It’s topped with raisins, cashews, and ghee. For a meal which has it all, you must check this goat recipe out.

12. Spicy Roast Goat

You like the idea of roasting goat meat because it seems easy enough and a delicious way to enjoy this new meat.

But you need more flavor than basic spices can offer. If you like a spicy dish, this recipe has you covered. Enjoy the tender meat which will pack a punch to your taste buds.

13. Goat Recipes in Creole Sauce

If you haven’t noticed already, most goat recipes come from countries outside of the United States.

This particular recipe is a common staple in Haiti. Since goat is becoming more common all over the world, people are now borrowing the recipes and putting their own spin on them. It’s a great way to get a taste of different cultures without leaving your kitchen.

14. Instant Pot Goat Stew

We discussed earlier how goat meat is desirable as stew meat. We’ve also discussed how goat should be cooked low and slow or it can become tough.

This recipe makes goat a viable option for everyone, including those with a busy schedule. You can make tender and flavor goat stew in your Instant Pot.

15. Chili Goat Recipes

Chili is a delicious way to stay warm over the winter months. It’s also a great meal for when you’re working on a tight budget.

If you love chili and have goat meat on hand, why not combine the two? This recipe is easy to make and uses only a few basic ingredients. It would be a great way to feed a crowd.

16. Yogurt-Marinated Goat Steaks

When someone says they’re serving you steak for dinner, you may not instantly realize it’s not beef steak, but goat steak.

However, this recipe should give you a whole new appreciation for goat. For an added touch of flavor, they incorporated sheep’s milk yogurt as a nice finishing touch to the dish.

17. Goat Sausage

I wasn’t aware you could make such a variety of sausages until we began harvesting our own meat. We now make pork sausage and deer sausage regularly.

If you’re looking to make sausage from the meat you raise around your homestead, consider using this tutorial to make your own goat sausage.

18. Goat Goulash

I love to make goulash for my family because it’s an easy one-pot meal which is also relatively frugal. It’s great when you’re grocery shopping on a budget.

If you need a simple meal which will incorporate the groceries you have and work for your budget, consider making goat goulash.

19. Ground Goat Tacos with Blackened Tomatoes

This recipe sounds extremely delicious! I have a weakness for Mexican cuisine. The tacos include ground goat meat, tomatillos, chipotle peppers, and many other delicious taco ingredients.

However, what sets this recipe apart is the tomatoes and tomatillos. They’re cooked face down on a cast iron skillet to give them some char before they’re added to the tacos.

20. Ground Goat with Sweet Potatoes

When I first began making my own hash, I used Russet potatoes and pork sausage. It’s an inexpensive but filling meal.

If you’re looking for a different variety to this basic meal, utilize this recipe where goat meat and sweet potatoes are used.

21. Fried Liver Goat Recipes

Over my life span, I’ve learned you’re either an organ type of person or you aren’t. I’m not an organ person.

However, my oldest child is. They’re good for you which is great if you’re someone who loves liver. This recipe fries them and adds a ton of flavor to the meat. Give it a go and see what your opinion is.

22. Whole Smoked Goat Neck

The term, “waste not want not” is what comes to mind with this recipe. If you’re looking to lead a zero-waste life, don’t waste any part of a goat when butchering it.

You can save the neck and enjoy it in a tasty fashion thanks to this recipe. There are a variety of spices used with the meat, dried cherries are added to the dish, along with wine. The rice it’s served with is cooked in coconut milk for added flavor as well.

You now have over 20 different goat recipes to help you become acquainted with goat meat. Hopefully you’ll enjoy the flavor because goats are an easy animal to raise in most environments.

This could open the door for another viable meat source on your homestead and a great way to feed your family homegrown delicious meals.

Goat stew

This is a traditional recipe from the Congo, though this version includes basil, which is not usual and actually makes it similar to an Italian stew.



Skill level


  • 2 kg goat meat (ask butcher to cut it into pieces with the bone)
  • 4 spring onions, roughly chopped
  • salt
  • water
  • 2 tbsp oil
  • 4 tomatoes, chopped
  • 4 onions, sliced
  • 2 capsicums, chopped
  • 1 tbsp dried oregano
  • 1 tbsp basil
  • 500 g jar crushed tomatoes
  • 3 tbsp tomato paste
  • crushed peppercorns, to taste
  • 2 litres stock (goat stock and vegetable stock)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place chunks of meat and bone in a large pot with the spring onions, salt to taste and about 6 cm of water. Bring to the boil and simmer with the lid on for approximately 40 minutes.

Pour off liquid and keep for stock. Add oil to saucepan and brown the meat quickly. Then, add chopped onions, tomatoes, capsicum, oregano, and basil to the meat. Pour in the crushed tomatoes and tomato paste. Season with cracked pepper and salt, to taste. Pour over enough of the reserved stock to cover meat and cook for a further 30 minutes.

Fresh herbs instead of dried can be added if available and sometimes garlic is added.

Kalderetang Kambing (Goat Stew Recipe)

Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.

Preparing goat meat requires some extra procedures compared to beef or pork. Since goat meat is gamy, a common practice to eliminate the odor and gamy flavor is to marinate it in vinegar, salt, and ground black pepper mixture for an hour or two before cooking.

Compared to the other Kaldereta dishes (sometimes spelled as Caldereta), Kalderetang Kambing is considered more special. It is commonly served in special occasions such as town fiestas and birthday parties (usually for grown-ups). It also goes well as an appetizer (pulutan) and is best when beer is around.

Try this Kalderetang Kambing recipe.

Watch the Video on How to Cook Kalderetang Kambing (Goat Stew)

Recipe for Yeomso Tang (염소탕) - Korean Goat Stew


Goat Soup Base:

Seasoning for Goat:

  • 12g (2T) Perilla Seed, coarsely ground
  • 15g (1T) Sesame Oil
  • 1 large Scallion, chopped
  • 3g (1t) Garlic, minced
  • 3g (1t) Kosher Salt
  • 150g (about 5½oz) Daikon Radish
  • 30g (1T) Fermented Soybean Paste (Doenjang)
  • 100g (12 sprigs, or one bunch) Shungiku/Kikuna leaves

Dipping Sauce:


  • Place the meat in a large pot, fill with water, and cook for 10 minutes. Pour out the water and rinse the pot.
  • Refill the pot with 2 liters of water, and throw in the ginger and garlic cloves. Bring the goat and aromatics back to a boil, and cook for 1 hour. Reduce the heat to a simmer for an additional 30 minutes.
  • Remove all of the meat, add the bones back into the stock, top up the pot to 2 liters of liquid, and boil for 45 minutes.
  • Strain, cool, then refrigerate the stock. Discard the bones. Once the stock is chilled, scoop out the fat.
  • While the soup base is chilling, season the meat: shred the meat into thick strips and combine all of the seasoning with the goat. Mix well and set aside.
  • Peel the radish, cut into half, then slice into half moons about ¼-inch thick.
  • Pour the soup base into the pot add the seasoned meat, radish, and doenjang and simmer the contents for 30 minutes, or until the radishes are cooked. At the last 2-3 minutes, throw in the shungiku.
  • Make the dipping sauce while the goat stew is simmering, and when the stew is ready, serve it together with a hot bowl of rice and some kimchi!
  • Add some salt and black pepper to taste, and fresh chopped scallions.

*Bunny Wisdom*

  • The goat leg is often cut into smaller pieces, so it's easier to cook in a pot.
  • I do an initial boil to get rid of any blood and fluids from the meat.
  • A good strong boiling of just the bones brings out some of the deep flavors. I like to boil the bones separately after removing the meat, but you can choose to begin chilling the stock at this step.
  • If you happen to have a fat separator, you won't have to chill the stock to remove the fat. Proceed to remove the fat, then begin bringing all of the stew contents together.
  • Perilla seeds can be found at your local Korean supermarket. Once the package is opened, it is best used within a couple of months, as the natural oils in the seeds can stale. To prolong their shelf life, do not leave it in your pantry, but pour the seeds into a container with a lid (or a freezer zip bag) and freeze. These seeds are delicious in soups, adding a nutty flavor to your dishes. It's also used to lessen the fishy smell in fish soups and braises.
  • If the radish is large in diameter, cut the radish into quarters before making slices.
  • Shungiku/Kikuna is Garland Chrysanthemum. You can often find this in Asian supermarkets. They bring a clarity and freshness to soups and stews, but cook quickly. I only like to put the greens in at the last few minutes before I turn the flame down.
  • The dipping sauce is for the shredded meat, though the sauce isn't required.
  • Instead of adding garland chrysanthemum, add garlic chives. You can also substitute radish for baby taro. Add braken fern to bulk up the goat stew, especially if there isn't enough goat to go around.

Made our Recipe for Yeomso Tang (염소탕) - Korean Goat Stew?

**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**

Easy Goat Meat Stew

There’s always the holidays to make certain dishes that we don’t always get to have during the rest of the year. But these days, it’s not always so.

During the holidays, my father(God rest his soul) always had a goat and chickens butchered for us and the rest of his extended family. Apart from the goat meat and offal pepper soup, there was always the goat meat stew. This stew was always prepared by my mother and my father’s sister (may God rest her soul).

It was made with fresh tomatoes and red rot pepper. During those times, the kitchen was at the back of my father’s house and all I did was watch from the window of my mother’s bedroom until I was old enough to help in the kitchen. Helping in the kitchen was never my strongest point. I was made to crush the tomatoes and peppers with the mortar and a pestle. Tedious? Absolutely! And it made the cooking process take a whole day.

If there’s one invention I’m utter mostly grateful for, it’s the blender. Imagine just whipping the tomatoes and pepper into a puree and pouring them straight into your oil.

Growing up Nigerian was adventurous. We had to be creative in the kitchen when we had no appliances or power to get the appliances to work. We used the grinding stone to crush peppers, beans, tomatoes, onions…everything. And if you were lucky, your parents helped with an easier way out by paying the local mill to help puree or grind these ingredients. I remember paying 10Naira to blend tomatoes for stew while in the city. But in my father’s country home, the market place was very far, so we had no other option than the mortar and the pestle.

Despite all of these, there was still joy amongst us as a family because it was Christmas and we got to eat fried goat meat.

After the goat was butchered, we split it into different parts. The offal was used to make a simple pepper soup and the head if not used for Isi ewu, it was added to the pepper soup. The remaining meat was split into different parts and shared amongst my dad and his brothers. Sometimes, my dad had my mother cook a pot of stew and the whole clan was invited to have Christmas lunch with us. One thing my father never did was eat by himself.

The recipe below is my mother’s recipe that has been tweaked and made easy by me.

Naturally, the recipe calls for only tomatoes and the tomatoes were never really smoothly crushed. But with the different cultures in Nigeria, I have decided to add bell peppers which really wasn’t my mom’s or an Igbo thing. (The Igbos are not really known for their stew or adding bell peppers to it. The Yorubas are experts in preparing delicious pots of stew with red bell peppers that slay to the heavens.).

Growing up in Nigeria, goat meat wasn’t something we ate ordinarily and on a daily basis, but these days, you can make it for Sunday dinner and for Thanksgiving. It’s one of the main side dishes on the dinner table during the holidays.

Goat traditional italian stew (Sicilian recipe)

Kid stewed Sicilian .Not into the merits of the custom of eating goat and lamb at Easter. I think it is a problem that concerns the personal feeling and that each answer only to himself. As a Sicilian who has a recipe site (have a look at all my SICILIAN RECIPES) I can, however, do not post for Easter one of the most traditional dishes of my island: goat stew, that in Sicily is called “capretto agglassato” or “aggrasciato”. In Sicily, the little goat is much more used than lamb: you can prepare goat stewed, grilled or BAKED WITH ONIONS. And in the same ways, following the same recipes, you can prepare the lamb.

That to eat for Easter and Christmas goat or lamb is, at least in southern Italy, a strong tradition. My family is no exception, too, and, when I lived in Sicily, the appointment with the goat was one of those moments not to be missed. Between our most beloved recipes there were: roast goat , with onions and rosemary, preferred by my brother, and stewed goat, baked in a pan. With tasty sauce for seasoning spaghetti. My favorite recipe.

The recipe for stewed goat is simple, the main ingredient is patience, given the rather long cooking times, and the perfect side dishes are, in my opinion, baked potatoes. In Palermo, but also in Messina, the potatoes are, browned separately in olive oil, and are added after cooking the goat. But I prefer to cook them thoroughly and serve together with the kid. This is because the potatoes still tend to disintegrate and become soft, while I like them more compact and crisp.

Obviously, do not forget to use the sauce of stewed meat on pasta. Add a bit of butter, black pepper and grated Parmesan cheese, and you'll see that delicate flavor that will have your spaghetti. Have a good day!

In a large Dutch Oven, place a quarter of the sliced onion and chopped garlic on the bottom and then put a layer of lamb pieces on top of the vegetables.

Season the layer of lamb with 1 tsp. of sweet paprika, 1 tbsp. kosher salt, and 1 tsp. of Black Pepper.

Repeat steps 1 & 2 until all of the lamb is used and place any remaining vegetables on top of the last layer of lamb. Once you’ve used all the lamb, add wine to the pot until all of the lamb is covered. Cover pot and let sit in refrigerator for 4 hours.

After marinating, remove from the oven and pour olive oil on top of the mix and add parsley and bay leaves. Cover with lid again.

Cook for 45 minutes in an oven preheated to 400°F and then reduce heat to 325°F and cook for an additional 2 hours and 15 minutes.

Remove from oven and serve lamb stew with your choice of seasonal greens and potatoes. Use the remaining liquid as a flavorful gravy. Enjoy!