Mains
Inyama y’Ihene mu Isosi (Goat Meat Stew)
Ingredients
- - 1 kg (2.2 lb) goat meat, bone-in, cut into chunks
- - 2 tbsp vegetable oil
- - 2 onions, chopped
- - 4 tomatoes, chopped
- - 3 garlic cloves, minced
- - 1 thumb fresh ginger, grated
- - 500 ml (2 cups) water or stock
- - 1 tsp salt
- - 1/2 tsp ground black pepper
- - 1 tsp curry powder
- - 2 bay leaves
Method
- Heat the oil in a heavy pot over medium-high heat and brown the goat meat in batches, about 4 minutes per batch. Set aside.
- In the same pot, sauté the onions for 5-6 minutes until golden.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the tomatoes and cook for 8 minutes until they break down into a thick sauce.
- Return the browned goat meat to the pot along with the water or stock, salt, pepper, curry powder and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, stirring occasionally, until the meat is very tender.
- Remove the bay leaves and adjust seasoning before serving hot with ubugali or rice.
Introduction: Goat meat is the celebratory protein of choice in Burundi, reserved for weekends, guests and special occasions since cattle are traditionally valued more highly as a store of wealth.
Cultural Background: Goat meat is the celebratory protein of choice in Burundi, reserved for weekends, guests and special occasions since cattle are traditionally valued more highly as a store of wealth. This slow-cooked tomato-based stew tenderises the meat over a low simmer, resulting in deeply savoury, fall-apart goat served with ubugali or rice.
Tips: Browning the meat first builds a deeper flavour base for the stew. Goat meat benefits from long, slow cooking; do not rush this step or the meat will be tough.
Variations: Beef or lamb can be substituted for goat, using a similar cooking time. No authentic vegetarian version exists; goat meat is central to this dish.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating: Reheat in a covered pot over low heat, adding a splash of water, until piping hot throughout.
Nutrition: Approx. 340 kcal, 32 g protein, 9 g carbohydrate, 18 g fat per serving (based on 6 servings).
FAQs:
Q: Can this be made in a slow cooker?
A: Yes, brown the meat and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
Q: What cut of goat works best?
A: Bone-in shoulder or leg pieces work best, as the bone and connective tissue add richness during the long simmer.