Ethiopian · intermediate
Ethiopian Korarima Braised Goat Stew With Red Shallots
A aromatic, slow-simmered simmered Ethiopian stew featuring tender goat cubes cooked in a spiced shallot base seasoned with berbere and floral korarima cardamom.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt the niter kibbeh in a heavy Dutch oven over medium heat. Add sliced shallots and cook for 8 to 10 minutes until deeply caramelized.
- 02
Stir in the minced garlic and ginger, cooking for 2 minutes until fragrant.
- 03
Add tomato paste, berbere spice, and ground korarima, stirring continuously for 1 to 2 minutes to bloom the spices in the butter.
- 04
Season goat cubes with fine sea salt, then add them to the pot, stirring well to coat the meat completely in the spiced paste.
- 05
Pour in the halal beef stock and bring the liquid to a gentle boil. Reduce heat to low, cover tightly, and simmer for 30 to 35 minutes until the goat is tender.
- 06
Uncover during the last 5 minutes of cooking to thicken the gravy. Adjust salt to taste before serving hot.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices
Toasting whole or ground spices directly in warm spiced butter to unlock lipophilic essential oils before adding liquids.
Notes from the kitchen
- If korarima is unavailable, substitute with a mix of crushed black cardamom and a pinch of ground nutmeg.
- Slowly caramelizing the shallots without burning is the key foundation to rich Ethiopian braises.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
