Ethiopian Berbere Goat Curry
A fusion dish using Caribbean goat cuts simmered in a spicy Ethiopian Berbere spice blend.
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Ingredients
- 2 lbs Bone-in goat shoulder, cut into 1.5-inch pieces
- 3 large Red onions, finely minced
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 4 tablespoons Berbere spice blend
- 2 tablespoons Fresh ginger, grated
- 6 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 3 cups Beef or goat stock
- 1 teaspoon Mekelesha (Ethiopian finishing spice)(optional)
- 1 tablespoon Kosher salt
Instructions
- 1
In a heavy-bottomed Dutch oven, dry-sweat the minced onions over medium-low heat for 30-40 minutes, stirring constantly until they are deep purple and moisture has evaporated without burning.
- 2
Add the Niter Kibbeh to the onions and sauté for another 10 minutes until the fat separates and the mixture is fragrant.
- 3
Stir in the Berbere spice blend and tomato paste, toasting the spices in the fat for 5 minutes; add a splash of stock if the mixture becomes too dry to prevent scorching.
- 4
Incorporate the garlic and ginger, cooking for 2 minutes, then add the goat pieces, searing them slightly in the spice base to coat every surface.
- 5
Pour in the stock until the meat is just submerged, bring to a gentle simmer, and cover with a tight-fitting lid.
- 6
Slow-braise the curry for 2 to 2.5 hours, checking occasionally, until the goat is fork-tender and the sauce has reduced to a thick, dark mahogany consistency.
- 7
Season with salt and the Mekelesha finishing spice, then allow the curry to rest off the heat for 15 minutes to let the flavors meld.
- 8
Serve hot with sourdough Injera or basmati rice, garnishing with a dollop of Ayib cheese if desired.
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