Editorial sample recipeEthiopianintermediateGluten-FreeDairy-Free Options

Ethiopian Korarima Braised Goat Stew With Red Shallots

Name: Ethiopian Korarima Braised Goat Stew With Red Shallots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs boneless goat shoulder, cut into 1-inch cubes; 2 tbsp niter kibbeh, Ethiopian spiced clarified butter; 2 cups red shallots, thinly sliced; 1 tbsp garlic, minced; 1 tbsp fresh ginger, minced; 1.5 tbsp berbere spice blend; 1 tsp ground korarima, Ethiopian black cardamom; 2 tbsp tomato paste; 1.5 cups low-sodium beef stock, halal certified; 1 tsp fine sea salt

A aromatic, slow-simmered simmered Ethiopian stew featuring tender goat cubes cooked in a spiced shallot base seasoned with berbere and floral korarima cardamom.

Prep: 20 min
Cook: 45 min
Total: 65 min

AI-generated illustration of Ethiopian Korarima Braised Goat Stew With Red Shallots

AI illustration

Technique to learn

Blooming Spices

Toasting whole or ground spices directly in warm spiced butter to unlock lipophilic essential oils before adding liquids.

Instructions

Step 1: Melt the niter kibbeh in a heavy Dutch oven over medium heat. Add sliced shallots and cook for 8 to 10 minutes until deeply caramelized.
Step 2: Stir in the minced garlic and ginger, cooking for 2 minutes until fragrant.

Step 3: Add tomato paste, berbere spice, and ground korarima, stirring continuously for 1 to 2 minutes to bloom the spices in the butter.

Step 4: Season goat cubes with fine sea salt, then add them to the pot, stirring well to coat the meat completely in the spiced paste.

Step 5: Pour in the halal beef stock and bring the liquid to a gentle boil. Reduce heat to low, cover tightly, and simmer for 30 to 35 minutes until the goat is tender.

Step 6: Uncover during the last 5 minutes of cooking to thicken the gravy. Adjust salt to taste before serving hot.

Cooking tips

If korarima is unavailable, substitute with a mix of crushed black cardamom and a pinch of ground nutmeg.
Slowly caramelizing the shallots without burning is the key foundation to rich Ethiopian braises.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in