The stew made by the woman cooking over bricks was not as posh as the one below. There are many versions of goat stew but the one she made had a lot of carrot which gave it its sweetness, I’ve also added a lot of carrots as the sweetness they impart goes really well with the goat meat.



  • 1 1/2 lb of goat (best when market fresh)
  • 2 large onions
  • 4 carrots
  • 1 clove of garlic
  • 3 tbs of butter
  • 1/2 bay leaf
  • 1/8 tsp of cloves
  • 1 dash of cayenne
  • salt and white pepper
  • 1 tb freshly squeezed lemon juice
  • 2 cups of beef stock
  • 2 tbs of flour


Peel and dice the onions, slice the carrots. Cut the meat into cubes and crush the garlic.

Heat the oil and then saute the meat and vegetables for a few minutes (till onions are translucent). Then add tomato puree, spices, lemon juice, and the stock.

Bring to a boil, reduce heat, cover and let it simmer until meat is tender to your liking.

After that add the flour and stir it into the stew.

Let the stew simmer for a few more minutes and check for seasoning.

It should be nice and thick, a real comfort dish.