In this recipe, goat meat is cooked with spices and a few slices of ripe pineapple, to create a spiced stew with a subtle, tangy taste you are bound to enjoy!


Serves 4
1 kg goat meat 200g ripe pineapple rings, peeled
2 large onions
1 cm long fresh ginger, peeled
2 large cloves garlic 2 tsp ground cumin
1 tsp garam masala 60ml (1/4 cup) plain yoghurt
3 large ripe tomatoes 1 heaped tbsp tomato paste
2 tbsp finely chopped coriander 1 tbsp Royco
1 tsp salt
½ -1 green chili (optional)
2 tbsp oil


1. Slice the onions, finely grate the ginger and garlic and finely chop the tomatoes. Discard the core in the centre of the pineapple rings and chop into medium-size pieces. Finely chop the green chili if using.
2. Trim goat meat of excess fat and chop into thick bite-size chunks, cover with salted water and boil until just tender. Drain and save the water the meat was cooked in. This water is called ‘stock.’
3Heat the oil in a large pan and fry the onion and ginger for about three minutes on medium heat. Add the garlic and fry stirring until golden. Add the cumin, garam masala and salt. Cook stirring for about one to two minutes.
4. Add the meat to the pan, increase the heat a little and brown on both side without burning.
5. Add the tomatoes and tomato paste and cook scraping anything that may stick to the bottom of the pan into the sauce. Cook stirring for about three minutes.
6. Mix the Royco with a little water and add to the pan with the pineapple, finely chopped coriander and chili, if using. Cook stirring allowing the meat and other ingredients to brown further without burning.
7. Pour in half the stock and scrape the bottom of the pan, so that it is clear. Reduce the heat, cover the pan and simmer for about three minutes. Add the rest of the stock and finally the yoghurt. Stir well. Taste for salt and add a little more, if necessary.
8. Simmer for a further five minutes. Serve hot with cooked or fresh vegetables, rice and chapatti.