Tender Garlic-Infused Goat Leg Stew
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein35gram
Ingredients
- Goat leg, bone-in and cut into chunks (choose fresh, firm meat with no off-odor)1 kg
- Garlic cloves, finely minced6 pieces
- Onion, finely chopped1 large
- Tomato paste2 tbsp
- Vegetable oil (or any neutral cooking oil)3 tbsp
- Fresh ginger, grated1 tbsp
- Dried thyme1 tsp
- Bay leaves2 pieces
- Chicken or beef broth (low sodium)500 ml
- Saltto taste n/a
- Black pepperto taste n/a
- Fresh parsley, chopped (for garnish)2 tbsp
This easy and delicious garlic-infused goat leg stew is perfect for anyone looking to try a hearty, flavorful dish that satisfies without fuss. The recipe uses simple ingredients and straightforward techniques, making it ideal for home cooks with basic kitchen skills. The goat leg meat becomes tender and juicy after slow cooking with aromatic garlic and spices. Safe food handling and cooking temperature guidelines are included to ensure your stew is not only tasty but safe to eat. Total ingredient cost is approximately $15 / €14 / £12 / ₹1200, serving 4 people. Each serving provides about 350 kcal, with a balanced mix of protein and fat. The dish is medium difficulty due to preparation and slow cooking time, taking roughly 2 hours in total.
Preparation instructions
Prepare the goat leg and garlic
1Rinse the goat leg pieces under cold water and pat dry with paper towels to reduce surface bacteria. Mince the garlic cloves finely; fresh garlic adds the best flavor. This step will ensure your meat is clean and the stew will have great garlic aroma. (5 minutes)
Brown the goat leg pieces
2Heat the vegetable oil in a large heavy-bottom pot over medium-high heat. Add the goat leg pieces in batches to avoid overcrowding, and brown them on all sides to seal in juices. This step enhances flavor through caramelization. (10 minutes)
Sauté onions, garlic, and ginger
3Remove browned meat and set aside. In the same pot, add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent and fragrant, about 3-4 minutes. This builds the stew’s aromatic base. (5 minutes)
Add tomato paste and spices
4Stir in the tomato paste, dried thyme, and bay leaves, cooking for 2 minutes to deepen flavors and reduce acidity. (2 minutes)
Combine ingredients and simmer
5Return the browned goat leg pieces to the pot. Pour in the broth ensuring the meat is mostly covered. Add salt and black pepper to taste. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours or until the goat leg is tender and the meat reaches an internal temperature of at least 74°C (165°F), as measured by a meat thermometer. Stir occasionally and add water if necessary to maintain liquid level. (90 minutes)
Final seasoning and serving
6Once cooked, taste and adjust seasoning if necessary. Remove bay leaves. Garnish with chopped fresh parsley and serve hot. The stew should be tender with a rich garlic flavor. (5 minutes)
Cooking Tips
1Use a meat thermometer to confirm the internal temperature reaches 74°C (165°F) for safety.
2Marinate the goat leg in garlic and herbs overnight to intensify flavor if you have extra time.
3Avoid cross-contamination by using separate cutting boards for meat and vegetables.
4Slow cooking helps break down tough goat leg meat, making it tender and flavorful.
5If goat meat is unavailable, lamb leg can be a substitute with similar cooking methods.
Equipment
- Large heavy-bottom pot or Dutch oven
- Sharp knife
- Cutting board
- Meat thermometer
- Wooden spoon
- Measuring spoons and cups
Shopping List
- [ ] 1 kg goat leg, bone-in ($12) - choose fresh meat with firm texture and no unpleasant smell
- [ ] 6 garlic cloves ($0.50) - pick fresh bulbs with tight skin and no sprouting
- [ ] 1 large onion ($0.50) - look for firm onions with dry skin
- [ ] Tomato paste 2 tbsp ($0.30) - check for no added sugars or preservatives
- [ ] Vegetable oil 3 tbsp ($0.20) - any neutral oil like canola or sunflower
- [ ] Fresh ginger 1 tbsp ($0.50) - select firm, smooth skin pieces
- [ ] Dried thyme 1 tsp ($0.10) - dried herbs are fine quality if aroma is good
- [ ] Bay leaves 2 pieces ($0.10) - use whole, dry leaves
- [ ] Broth 500 ml ($1.30) - low sodium chicken or beef broth
- [ ] Salt, black pepper to taste ($0.10) - pantry staples
- [ ] Fresh parsley 2 tbsp ($0.50) - bright green leaves without wilting
Total estimated cost: $15.10
FAQ
How do I know when the goat leg is fully cooked?
The goat leg is fully cooked when it is tender and reaches an internal temperature of 74°C (165°F). Use a meat thermometer to check this by inserting it into the thickest part of the meat without touching bone.
Can I use other cuts of goat for this stew?
Yes, other cuts like goat shoulder can work well – just adjust cooking time accordingly as they might be more or less tough.
Is it safe to eat goat meat if it's pink inside?
Goat meat can sometimes remain slightly pink when fully cooked due to its low fat content. However, use a meat thermometer to ensure it has reached the safe internal temperature of 74°C (165°F) to avoid foodborne illnesses.
Can I make this stew in a slow cooker?
Absolutely! Brown the meat as described, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or until tender.
How should I store leftovers?
Cool leftovers quickly, refrigerate in airtight containers, and consume within 3 days. Reheat thoroughly to steaming hot before eating.