Bulgarian Goat Stew with Potatoes and Paprika (Yahniya)
A homely Bulgarian pot of goat and potatoes with sweet paprika, tomato and savory, slow cooked until the sauce clings to a spoon.
- Time2 hr 30
- LevelEasy
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 956kcal
- 40.2gcarbs
- 13.1gof which sugars
- 65.2gfat
- 38.5gsaturates
- 51.8gprotein
- 8.1gfibre
- 5.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a heavy pot and brown the goat in batches for 4 minutes a batch. Lift out.
- 2
Cook the onions and carrots in the same pot for 8 minutes, until soft.
- 3
Take the pot off the heat, stir in the paprika for 30 seconds (it burns fast), then add the tomato purée, tomatoes and red pepper.
- 4
Return the goat, add the water, savory, salt and pepper and bring to a simmer. Cover and cook gently for 1 hour 15 minutes.
75 min - 5
Add the potatoes and cook for 30 minutes more, until they are tender and the goat is falling apart.
30 min - 6
Taste for salt, scatter with parsley and serve with bread and a salad of tomato and cucumber.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
