Somali · intermediate
Somali Xawaash Spiced Goat Stew With Sweet Potatoes
Rich and warming braised goat meat infused with aromatic xawaash spices, tomatoes, and tender sweet potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven over medium-high heat.
- 02
Add goat meat in batches and sear until browned on all sides, about 6 minutes, then transfer to a plate.
- 03
Lower heat to medium, add diced red onion and minced garlic, sautéing for 4 minutes until softened.
- 04
Stir in tomato paste and xawaash spice blend, cooking for 1 minute to bloom spices.
- 05
Return goat meat to the pot, add sweet potato cubes, and pour in halal beef broth.
- 06
Bring to a boil, cover, reduce heat to low, and simmer gently for 45 minutes until goat meat is tender.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices
Frying ground spices briefly in warm cooking oil to unlock oil-soluble flavor compounds before adding liquid ingredients.
Notes from the kitchen
- Using bone-in goat meat adds extra richness and body to the stew during simmering.
- If goat is unavailable, bone-in lamb shoulder makes an excellent alternative.
- Original home-cooking adaptation inspired by Somali; 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.
