Kenyan Goat Stew (Mbuzi Stew)
A tomato and coriander goat stew with carrots and potatoes, good scooped up with ugali, rice or chapati.
- Time2 hr 30
- LevelEasy
- Costabout £2.83 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
- 899kcal
- 31.2gcarbs
- 10.6gof which sugars
- 63.6gfat
- 38.1gsaturates
- 50.2gprotein
- 6.6gfibre
- 4.6gsalt
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 large heavy pot over a medium high heat. Brown the goat in batches for about 10 minutes in total, until dark on all sides, and lift it out.
10 min - 2
Add the onions to the pot and cook for 8 minutes, until soft and golden. Stir in the garlic, ginger and all the spices and cook for 1 minute until fragrant.
8 min - 3
Add the tomatoes and tomato purée and cook for 8 minutes, mashing the tomatoes, until they have broken down to a thick paste.
8 min - 4
Return the goat to the pot with the salt and water. Bring to the boil, then cover and simmer gently for 1 hour 30, until the goat is nearly tender.
90 min - 5
Add the carrots, potatoes and green pepper and simmer uncovered for 30 minutes, until the vegetables are soft and the sauce is thick enough to coat a spoon.
30 min - 6
Stir in the lemon juice and fresh coriander. Serve with ugali, rice or chapati.
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.
