Goat Stew with Cabbage and Peanut Butter


Goat Stew with Cabbage and Peanut Butter


1kg/2lb 5½oz goat meat cut into 2.5cm

3 tbsp vegetable oil

25g/1oz butter

Large onion

2 garlic cloves, chopped

4 carrots

2 tsp tomato purée

¼ tsp cloves

¼ tsp ginger powder

Pinch cayenne pepper

2 tbsp lemon juice

450ml/15fl oz lamb or beef stock

2-3 sprigs fresh thyme

1 bay leaf

1 medium cabbage

3-4  tbsp peanut butter


Heat the oil and butter in a deep pan. Add the goat meat and fry, until browned.

Add the onions and garlic and fry until the onions are translucent.

Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute.

Add the lemon juice, stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours.

Place the cabbage into a bowl and cover with cold salted water for half an hour.

Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage.

Drain the cabbage, return to the pan. Add the peanut butter and stir into the cabbage.

Serve the cabbage and the goat stew together in a bowl. 

Products used

Master Class Deluxe Ceramic Chef's Knife

Master Class Deluxe Ceramic Paring Knife

Master Class Stainless Steel Citrus Fruit Squeezer

Master Class Non-Stick Heavy Duty 20cm Saucepan

Colourworks Large Melamine Two Tone Mixing Bowl