Make dinner worth
sitting down for.

You’ll need

• 3 lb bone-in goat stew meat
• 2 tbsp olive oil
• 1 onion, chopped; 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups unsalted stock, plus more as needed
• 2 bay leaves and 1 tsp dried thyme
• 3 carrots and 1 lb potatoes, cut into chunks
• Salt and black pepper, to taste

How to make it

1. Pat the goat dry and season with salt and pepper. Heat the oil in a heavy pot and brown the meat in batches. Transfer to a plate.
2. Soften the onion in the same pot for 5 minutes. Stir in the garlic and tomato paste for 1 minute. Add the stock, scraping up the browned bits, then return the goat with the bay leaves and thyme. Add enough extra stock to nearly cover the meat.
3. Bring to a gentle simmer, cover and cook on low heat for 1½ hours. Add the carrots and potatoes, then cook for another 45–60 minutes, or longer if needed, until the meat is fork-tender. Check occasionally and add liquid if the pot gets dry.
4. Remove the bay leaves. Skim excess fat, adjust the seasoning and serve in deep bowls with bread.

You’ll need

• 3 lb bone-in goat stew meat
• 2 tbsp neutral cooking oil
• 1 onion, chopped; 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp mild curry powder and 1 tsp ground cumin
• One 14 oz can diced tomatoes
• One 13.5 oz can full-fat coconut milk
• 1½ cups unsalted stock, plus more as needed
• Salt, black pepper and cilantro; rice to serve

How to make it

1. Pat the goat dry, season with salt and pepper, and brown in batches in the oil over medium-high heat. Transfer to a plate.
2. Lower the heat and soften the onion for 5 minutes. Add garlic, ginger, curry powder and cumin. Stir for 30 seconds.
3. Add tomatoes, coconut milk and stock, then return the goat. Bring to a gentle simmer, cover and cook on low heat for 2–2½ hours, or until fork-tender. Stir occasionally and add stock if needed to keep the meat mostly submerged.
4. Uncover briefly to thicken the sauce if needed. Taste for seasoning and finish with cilantro. Serve with rice.

You’ll need

• 3 lb bone-in goat stew meat
• 2 tbsp olive oil
• 1 onion, sliced
• 6 garlic cloves, peeled and lightly crushed
• 3 rosemary sprigs
• 3 cups unsalted stock, plus more as needed
• 1 tbsp tomato paste
• Salt and black pepper; mashed potatoes to serve

How to make it

1. Heat the oven to 325°F. Pat the goat dry and season. Heat the oil in an ovenproof, lidded pot and brown the meat in batches. Set aside.
2. Soften the onion in the same pot. Add garlic and tomato paste and stir for 1 minute. Pour in the stock and scrape up the browned bits.
3. Return the goat with the rosemary. The liquid should come about two-thirds up the meat; add more stock if necessary. Bring to a simmer, cover tightly and braise in the oven for 2–2½ hours, or longer until fork-tender. Check halfway through and top up liquid if needed.
4. Remove the rosemary stems and skim excess fat. Simmer the sauce uncovered on the stove if you would like it thicker. Serve with mashed potatoes and the pan juices.