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Ethiopian Goat Wat, Berbere-Spiced

A slow-braised wat built on the same berbere base as this book's beef version — goat brings its own depth to the pot.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 400kcal

Ingredients

  • 3 lb bone-in goat cubed
  • 3 tbsp niter kibbeh or ghee
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp berbere spice blend
  • 2 cups broth
  • Salt to taste

Instructions

  • Heat niter kibbeh in a large pot over medium heat. Add onions and cook, stirring often, 20–25 minutes until deeply golden.
  • Add garlic and ginger, cook 1 minute until fragrant.
  • Stir in berbere, cook 1 minute more to bloom the spices.
  • Add goat, stirring to coat in the spiced onions, and brown lightly on all sides, about 5 minutes.
  • Pour in broth, bring to a simmer, cover, and cook 1 hour 15 minutes to 1 hour 30 minutes until the goat is completely tender.
  • Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 400kcal | Protein: 36g | Fat: 26g | Fiber: 2g
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