Entree: Djibouti – Central Culinary Region – Gashaato (Slow-simmered spiced goat stew served with fragrant rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) clarified butter or ghee
- 1 large onion, thinly sliced (approx. 8 oz (225 g))
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz (400 g)) diced tomatoes
- 2 cups (480 ml) beef or lamb stock, or water
- 2 bay leaves
- 1 small cinnamon stick
- 1 green chili, whole (optional)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 cups (370 g) long-grain rice, rinsed
- 4 cups (960 ml) water for cooking rice

Show original ingredient measurements

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) clarified butter or ghee
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) beef or lamb stock, or water
- 2 bay leaves
- 1 small cinnamon stick
- 1 green chili, whole (optional)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 cups (370 g) long-grain rice, rinsed
- 4 cups (960 ml) water for cooking rice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the goat pieces dry and season with 1 tsp (5 ml) salt and the black pepper. Heat the vegetable oil and clarified butter in a heavy pot over medium-high heat and brown the goat in batches until deeply seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the ground coriander, cumin, turmeric and cardamom and cook 1 minute to bloom the spices, then add the tomato paste and cook 1–2 minutes, stirring to coat.
4. Add the diced tomatoes, stock, bay leaves, cinnamon stick and the browned goat pieces back to the pot. Bring to a simmer, then reduce heat to low, cover and simmer gently.
5. Cook the stew until the goat is very tender, about 1 1/2 to 2 hours, checking occasionally and adding a little water if the pot becomes too dry. For faster cooking, simmer covered 45–60 minutes in a pressure cooker.
6. While the stew simmers, bring 4 cups (960 ml) water to a boil in a saucepan, add the rinsed rice, lower to a simmer, cover and cook until the rice is tender and water is absorbed, about 15–18 minutes. Fluff with a fork.
7. When the goat is tender, discard the bay leaves and cinnamon stick, stir in the lemon juice and chopped cilantro, and adjust salt to taste.
8. Serve the Gashaato hot over the fragrant rice, garnished with extra cilantro if desired.

1. Pat the goat pieces dry and season with 1 tsp salt and the black pepper. Heat the vegetable oil and clarified butter in a heavy pot over medium-high heat and brown the goat in batches until deeply seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the ground coriander, cumin, turmeric and cardamom and cook 1 minute to bloom the spices, then add the tomato paste and cook 1–2 minutes, stirring to coat.
4. Add the diced tomatoes, stock, bay leaves, cinnamon stick and the browned goat pieces back to the pot. Bring to a simmer, then reduce heat to low, cover and simmer gently.
5. Cook the stew until the goat is very tender, about 1 1/2 to 2 hours, checking occasionally and adding a little water if the pot becomes too dry. For faster cooking, simmer covered 45–60 minutes in a pressure cooker.
6. While the stew simmers, bring 4 cups (960 ml) water to a boil in a saucepan, add the rinsed rice, lower to a simmer, cover and cook until the rice is tender and water is absorbed, about 15–18 minutes. Fluff with a fork.
7. When the goat is tender, discard the bay leaves and cinnamon stick, stir in the lemon juice and chopped cilantro, and adjust salt to taste.
8. Serve the Gashaato hot over the fragrant rice, garnished with extra cilantro if desired.