More of my cooking stories begin with “Well, I had some goat just sitting around…” than I really give myself credit for. As a result, I’m often looking around for new ways to cook it aside from my old stand-by of five-onion goat curry.
I stumbled across Oya Come Chop! (food blog) by the term “Berbere” (and well, “Goat”) and I was in love. And that’s mostly because berbere = love.
If you’ve not tried my other ethiopian dishes key wat, doro wat, or ye’abesha gomen, or Ethiopian food in general go do it. Right now! Yes, it’s true, your life is not complete without it, now go! Okay fine…just know that berbere spice is a central spice mix to the cuisine of Ethiopia. And, as previously stated, I love it.
I didn’t actually follow Oya’s recipe in so far as the process…
- I didn’t have the same ingredients
- It didn’t specify quantities or an ingredient list (aside from images)
This was fine by me, I prefer flying by the seat of my culinary pants. Either way, I loved the cooking process, so check out Oya Come Chop!
Let’s get to it.
Semi-Lazy Berbere Goat Stew
Adapted from Oya Come Chop!
Preheat Oven to 400°
On a cookie sheet arrange:
- 2, 14.5 oz cans dice tomatoes (drained and rinsed)
- 1, 14.5 oz can corn (drained and rinsed)
- 1 onion, roughly chopped (it’s going to be pureed later)
- sprinkle with salt and pepper
Spray with some oil, and roast for 30 mins or until the veggies are charred a little bit (but not burnt)
In a pressure cooker, add:
- 1 small onion, sliced
- 1 lb goat meat (in small pieces)
- 1 tbsp ginger paste (or skinned and sliced 1-inch fresh, or 1.5 tsp ground dried)
- 1 tbsp minced garlic (4 cloves)
- 3 cups of unsalted vegetable broth (everything should be covered)
Cook for 2-3 whistles, or the “stew” setting on an electric pressure cooker.
Note: You can also use a regular lidded pot and cook for an hour, or in a slow cooker (if slow cooker, just make puree and combine all ingredients for 4 hours total cook time on high). The basic goal is “fall off the bone.” The pressure cooker is the fastest method to achieve this.
After the veggies have roasted…in a blender or food processor add:
- roasted veggies
- 1 tbsp berbere spice (up to 1.5 tbsp depending on level of heat you prefer)
Puree until very smooth
When the pressure cooker is complete and the lid is safely removed, add to the pressure cooker (or pot or slow cooker):
- berbere veggie puree
Mix and taste, adjust salt (~1 tsp).
Cook for 1 more whistle, or …. “rice” setting on an electric pressure cooker, 30 minutes in a lidded pot, or 4 hours total in a slow cooker.
Serve with white rice. Enjoy!