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Goat stew

We live in an area where many immigrants from the Indian subcontinent live, so goatmeat is readily available here (unlike in most of New Zealand). This recipe combines the meat with barley and lentils giving it a lovely goat flavour without being too heavy on meat.


1-1.5 kg cubed goat meat
3/4 cup pearl barley
1/2 cup dried red lentils
1 onion, chopped
2 or 3 carrots, chopped
2 or 3 stalks celery, chopped
1 small can tomato paste (approx 100g)
3 to 4 large cloves garlic, chopped
1/4 cup parsley or coriander, chopped
1/2 teaspoon crushed chilli
salt and pepper to taste

Place all ingredients in a soup pot, cover with water and simmer until tender, about 1 1/2 hours or pressure cook 30 minutes. Serve over rice or with fresh whole grain bread.