Hilib Ari – Somali Goat Stew

About This Recipe

Hilib ari (goat meat in Somali) is one of the most widely eaten proteins in Somali cooking, prized for its flavour and cultural significance — goat is often the meat of choice for Eid al-Adha and special family feasts. The stew is cooked low and slow to tenderise the tougher cuts, allowing the xawaash spice blend to penetrate every fibre of the meat. The result is a rich, deeply flavoured sauce perfect for scooping up with canjeero (flatbread) or ladled over bariis iskukaris (spiced rice).

Ingredients

Serves 6

• 1.2 kgbone-in goat meat, cut into large pieces
• 3 tbspvegetable oil
• 2 largeonions, finely chopped
• 5 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 4 largetomatoes, chopped
• 2 wholegreen peppers, chopped
• 2 tspxawaash (or: 1 tsp cumin, 0.5 tsp coriander, 0.5 tsp cardamom, 0.25 tsp cloves, pinch cinnamon)
• 1 tspturmeric
• 1 tsppaprika
• 1 tspsalt, or to taste
• 400 mlwater
• 1 handfulfresh coriander, chopped

Instructions

1. 1

   Brown the goat

   Heat oil in a large pot over high heat. Add goat pieces in batches and brown on all sides — about 4 minutes per batch. Remove and set aside.

2. 2

   Sauté aromatics

   In the same pot, fry onions over medium heat until soft and golden, about 10 minutes. Add garlic and ginger and cook for 2 minutes.

3. 3

   Add spices

   Add xawaash (or spice mix), turmeric and paprika. Stir and cook for 1 minute until fragrant.

4. 4

   Build the sauce

   Add tomatoes and green peppers. Cook for 10 minutes, stirring occasionally, until tomatoes break down and the sauce thickens.

5. 5

   Slow cook

   Return the browned goat to the pot. Add water and bring to a simmer. Cover and cook on low heat for 1.5–2 hours, stirring occasionally, until the meat is very tender and the sauce is thick.

6. 6

   Season and serve

   Adjust salt, scatter fresh coriander over the top and serve with canjeero, rice or injera.

Variations

• •

  Use lamb as a substitute for goat.

• •

  Add cubed potato in the last 30 minutes for a heartier one-pot meal.

• •

  Finish with a spoonful of ghee for extra richness.

Storage

Refrigerate for up to 4 days. The stew tastes even better the next day as the flavours deepen.

Frequently Asked Questions