Goat meat in hot pepper sauce
Tender roasted goat meat simmered in a bold, spicy pepper sauce, combining smoky, savoury flavours for a rich and satisfying dish.
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Kid goat meat
1
Onion
2
Broth cube
2 clove
Garlic
1 teaspoon
Ginger powder
1 teaspoon
Thyme
1 teaspoon
Curry
to taste
Salt
as needed
Water
Pepper mix
2 tablespoon
Vegetable oil
3
Scotch Bonnet pepper
1
Onion
1
Red chilli pepper
2 teaspoon
Smoked paprika
to taste
Salt
1
Red bell pepper
1
Green bell pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the goat meat thoroughly and place it in a large pot. Add the onions, broth cubes, thyme, curry powder, garlic, ginger (grated) and salt to taste. Pour in enough water to almost cover the meat.
Step 2
Cook over a medium heat for 45 minutes to 1 hour, or until the meat is tender but still holding its shape. Once cooked, strain the meat and reserve the stock for later use.
Step 3
Preheat the oven to 400°F (200°C). Arrange the cooked goat meat on a baking sheet and roast for 20-25 minutes, until lightly charred and browned.
Step 4
Place the peppers on a baking tray and roast in the oven at 400°F (200°C) for 5-10 minutes, until slightly charred. Remove and blend coarsely, keeping a chunky texture rather than making a smooth purée.
Step 5
Heat oil in a pan over a medium heat and sauté the chopped onions for 2-3 minutes, until translucent and fragrant.
Step 6
Add the blended pepper mixture and season with smoked paprika, bouillon powder and salt to taste. Fry for 5 minutes, stirring occasionally, until the raw flavour cooks off. Add a splash of the reserved goat meat stock if the mixture becomes too dry.
Step 7
Add the roasted goat meat to the pepper sauce and stir well to coat evenly. Reduce the heat to low and simmer for 3-5 minutes, allowing the flavours to fully absorb into the meat.
Step 8
Taste and adjust the seasoning if needed, and stir in diced bell peppers if desired. Serve hot.
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