Savory Goat Stew

Goat meat might not be on your table every week, but if you peeked into kitchens around the world, you’d see it being served more than you think. Goat meat is a central part of the cuisine in many cultures, showing up in stews, braises, curries, kabobs and ragus. In fact, many sources claim goat meat is the most widely consumed meat on the planet.

Curious about what you’re missing out on? As many Primal readers here will tell you, goat meat has a flavor and texture that is incredibly delicious. It’s a bit like a cross between lamb and beef: less gamey than lamb can be, a little oilier than beef. If you don’t see it being sold at your local grocery store, ask your butcher to bring some in for you. Like any type of meat, goat is sold in a variety of cuts, such as leg, loin, rack or shoulder/ stew meat. Stewing and braising tend to be the best cooking methods for goat, as the meat can be tough and needs some time to become tender. However, in many cases, you can substitute a similar cut of goat meat in recipes that call for beef or lamb.

We’ve included a simple recipe for stewed goat, which is a good place to start if you’ve never cooked goat before. But don’t be timid – get yourself some goat and start experimenting. Goat meat pairs well with sweet spices like cinnamon, cardamom and allspice and with the bold, spicy flavors in harissa and curry. Vegetables like carrots, parsnips and sautéed greens pair well as side dishes.

If the idea of eating goat meat doesn’t have you salivating, it may just be the normal hesitation many people have over eating an animal they’ve never eaten before. Once you take your first bite, however, you’ll find goat to be a rich, flavorful and interesting new addition to your protein rotation.


4-6 servings

  • 4 1/2 pounds goat stew meat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons coriander
  • 1 teaspoon cinnamon
  • 1 onion, sliced
  • 3 carrots, sliced
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 cups chicken or beef stock
  • 2 bay leaves


Preheat oven to 350 degrees Fahrenheit.

Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.

Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.

Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.

If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.

Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.

About the Author

If you'd like to add an avatar to all of your comments click here!

37 thoughts on “Savory Goat Stew”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. I think i am going to try this recipe on Monday. I will be using cassia bark instead, and perhaps I will make a goat stock the night before if I can score some goat bones off of the butcher.

  2. Now that my local farmer’s market has a vendor that sells locally raised pastured goat and lamb, these two meats have been in heavy rotation in my kitchen. I especially like to grill a rack of goat ribs on the barbecue. It’s sooooo delicious and savory! It has a lot more complex and subtle flavor that I think is due to the fact that they browse on such a wide variety of plants, while the diet of lambs and cows primarily comes from grass with some other things thrown in the mix.

  3. Curried goat is a popular dish in parts of Miami. I haven’t tried it, though.

    1. Goat curry is absolutely fantastic! Like mark said, it’s taste like a cross between beef and lamb and has the texture of beef.

      Very good.

  4. Seriously, goat meat is poo. Kangaroo and crocodile would sub in perfect to this recipe.
    But…adding cinnamin to a stir fry’ish dish is a supreme idea!!!

  5. Just got a pound of goat stew meat from my monthly meat pickup at a local farm. You think that dividing the amounts of everything in the recipe by four will be ideal?

  6. And the best part is that most Goats are grass fed. There are very few, if any, farmers that raise goats with grain. Goats are often used to clear brush – they are experts at eating wild bush.

  7. Living in South Texas I’ve eaten cabrito many times and liked it, but I never thought of cooking it myself, and I’ve never looked beyond using Mexican seasonings with it. Thanks for (once again!) opening up my horizons.

  8. I believe pork to be the most consumed meat in the world. Anyway, it doesn’t matter that much.
    I suggest readers to season goat in arabic style, with a heavier hand on cardamom and/or thyme.

  9. I raised goats growing up, & although I agree it’s delicious, my favorite way to eat it is when it’s good old-fashioned slow-cooked on spit over a fire. Yum!

  10. We’ve had grilled goat chops that were quite good, and goat BBQ. The farm we got goat from isn’t selling it anymore, so I’ll have to look for a different source.

  11. I’ve never had goat… always wanted to try it, but don’t have a source. Anyone in New England?

  12. I was raised on a farm, and we raised our own goats for milk and meat. I recall as a child preffering goat (also known as chevon) over beef.

    I love that you feature “different” meat dishes than the standard US fare.

  13. Yum! We butchered a couple of our goats and have a substantial chunk still in the freezer. Have to try this, even though the kiddo won’t touch it. Darned kid.

  14. Oh wow. That looks delish. I don’t know what else to do with goat, so I usually just marinate it with italian dressing and stick it in the rotisserie. Thanks for the recipe.

  15. Oooh, my husband and I were just talking about goat yesterday. He says he’s never had it. I’m going to have to try and find a local butcher that carries this tasty flesh so he can try it. Sooo good!

  16. This looks quite tasty! Adding a dash of heat can be good too, a little habanero goes a long way and mellows out with a long cook.

  17. i tired this recipe and it really dried out at the 350 F temp! dammit! the oven was super fan forced, so should i either reduce the time, hmmmmmm wont soak up flavour, reduced heat, which should work i hope, or get my mum to cook it 😉

  18. Goat is incredibly common in Indian cooking – much of the populace is either Hindu (can’t eat beef) or Muslim (can’t eat port) so goat is the red meat of choice. Goats are also hardier and easier to raise in a developing country than cattle or sheep. I’ve had goat in many Indian dishes, and if it’s cooked til tender, it’s tasty!

  19. Just made this dish– though only made about a quarter of a batch. I didn’t put in in the oven, but simmered it slowly on the stove top. I had to add extra wine and broth. It was fabulous.

  20. sadly all the goat meat sold in the UK is halal killed.I cannot eat this tho love goat meat.

  21. Just jotted this down to make for the second time – the first time it was brilliant. I’ve only ever used goat in Indian curries before and have never teamed it with carrots. The only changes I made were to add some turmeric and chilli (why not?) and some cubed eggplant (which disintegrates to bulk up the sauce.

    Goat is a sweet-ish meat anyway, but the carrots add to that for a fabulous union!!

    Will make this over and over again. Goat is fairly easy to come by in Australia, thankfully. We’ve got millions of the buggers destroying our native scrub.
    (I know, it’s not their fault, poor things).

  22. I have watched so many cooking shows where they had cook goat and I could not wait to try it. I finally got to the butcher and bought some goat. Today is the day that I am going to try it. I am so excited. I am going to put a twist or two on it and see how it goes.

  23. Made this today in my presser cooker and LOVE it. It was my first time cooking coat. Will make it again soon.

  24. So I have been reading up on the PB and found a local farm this weekend that had some goat stew meat. I made this tonight for the first time and all I can say is I am sold on this recipe. I did mix a little beef into it as I didn’t buy enough goat but it came out amazing. Could not tell the difference really between goat and beef so if anyone is on the fence about this one try it.