Ghanaian · intermediate
Ghanaian Spiced Goat And Eggplant Stew
A comforting, heart-warming West African stew of tender halal goat meat cooked with sweet eggplant, warm curry spices, and savory tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Add goat meat cubes and brown on all sides for 6 to 8 minutes; transfer browned goat to a bowl.
- 02
Lower heat to medium. Add diced yellow onion, minced garlic, and grated ginger to the pot, cooking for 4 minutes until fragrant.
- 03
Stir in curry powder and cook for 1 minute to bloom spices.
- 04
Pour in canned diced tomatoes and halal beef broth, stirring to scrape up any browned bits from the bottom of the pot.
- 05
Return browned goat meat to the pot, bring to a boil, then lower heat, cover, and simmer for 40 minutes until meat is nearly tender.
- 06
Stir in cubed eggplant, re-cover, and simmer for an additional 15 minutes until eggplant is soft and sauce is rich; serve warm with steamed rice or boiled plantains.
A LITTLE KITCHEN KNOW-HOW
braising
Cooking seared meat slowly in covered liquid at low temperatures to break down connective tissue into tender perfection.
Notes from the kitchen
- Goat meat benefits from low and slow cooking; ensure it simmers gently until fully tender.
- Small eggplants absorb the spiced stew broth nicely without getting too watery.
- Original home-cooking adaptation inspired by Ghanaian; 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.