Goat Meat Soup (Slow-Simmered Goat Broth)

Name: Goat Meat Soup (Slow-Simmered Goat Broth)
Yield: 4
Cuisine: South Sudan
Ingredients: Bone-in goat meat, cut into pieces — 1 kg (2.2 lb); Onions, one sliced and one chopped — 2; Garlic cloves, minced — 4; Tomatoes, chopped — 2; Vegetable oil — 2 tbsp (30 ml); Water — 1.5 L (6 cups); Bay leaves — 2; Ground cumin — 1 tsp (5 ml); Ground cardamom — 1/2 tsp (2.5 ml); Carrots, sliced — 2; Potato, cubed — 1; Salt, or to taste — 1.5 tsp (7.5 ml); Chopped coriander, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Bone-in goat meat, cut into pieces — 1 kg (2.2 lb)
Onions, one sliced and one chopped — 2
Garlic cloves, minced — 4
Tomatoes, chopped — 2
Vegetable oil — 2 tbsp (30 ml)
Water — 1.5 L (6 cups)
Bay leaves — 2
Ground cumin — 1 tsp (5 ml)
Ground cardamom — 1/2 tsp (2.5 ml)
Carrots, sliced — 2
Potato, cubed — 1
Salt, or to taste — 1.5 tsp (7.5 ml)
Chopped coriander, to garnish

Method

Heat the oil in a large pot over medium-high heat and brown the goat pieces in batches, about 4-5 minutes per batch. Set aside.
In the same pot, sauté the sliced onion until golden, then add the chopped onion, garlic and tomatoes and cook for 5 minutes.
Return the goat meat to the pot, add the water, bay leaves, cumin and cardamom, and bring to a boil, skimming off any foam.
Reduce heat, cover, and simmer for 1 hour, or until the meat is tender.
Add the carrots, potato and salt, and simmer uncovered for a further 20-25 minutes until the vegetables are cooked through.
Taste and adjust seasoning, then ladle into bowls and garnish with chopped coriander.

Introduction: Goat is one of the most widely raised and eaten meats in South Sudan, and a long-simmered goat soup is a household comfort food served both on ordinary days and to welcome guests.

Cultural Background: Goat is one of the most widely raised and eaten meats in South Sudan, and a long-simmered goat soup is a household comfort food served both on ordinary days and to welcome guests. Bones and tougher cuts are cooked low and slow until the meat is falling-apart tender and the broth turns rich and fragrant with onion, garlic and warm spice.

Tips: Browning the meat first builds a deeper, richer broth. Skim the foam in the first 10 minutes of boiling for a cleaner, clearer soup.

Variations: Use mutton or beef shank in place of goat. Add a handful of okra in the last 10 minutes for a thicker broth. No authentic vegetarian version exists for this meat-based broth.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Reheating: Reheat in a covered pot over medium-low heat until piping hot throughout.

Nutrition: Approx. 320 kcal, 28 g protein, 16 g fat, 15 g carbohydrate, 3 g fibre per serving.

FAQs:

Q: Can I make this in a slow cooker?

A: Yes – brown the meat 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 shank cuts give the richest broth and the most tender meat after slow simmering.