Hilib Ari is a warming Somali goat stew seasoned with xawaash spices, tomatoes and green pepper. Slow-cooked until the meat falls from the bone, it is traditionally served with anjero flatbread or rice.
15m
Prep
75m
Cook
90m
Total
4
Servings
480
Cal/Serving
Easy
★★★★★4.8 · 124 reviews
🛒 Ingredients
Serves 4
1kg bone-in goat pieces
3 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp xawaash or cumin-coriander blend
1 tsp turmeric
1/2 tsp chilli powder
3 tomatoes, chopped
1 green pepper, diced
2 tbsp tomato paste
400ml water or stock
Fresh coriander and lime to serve
Salt and black pepper
✨ Chef's Tips
Goat becomes more tender the longer it cooks — do not rush the simmer.
If the sauce gets too thick, add small amounts of hot water.
This stew tastes even better the next day as flavours deepen overnight.
Anjero or canjeero flatbread is the traditional accompaniment — perfect for scooping.
📋 Method
1Prepare the meat: Pat goat pieces dry with paper towel. Season generously with salt and black pepper.
2Sear the goat: Heat oil in a large pot over high heat. Sear the goat pieces in batches for 4–5 minutes per side until browned. Do not overcrowd. Remove and set aside.
3Soften the aromatics: Reduce heat to medium. Add onions to the same pot and cook for 10 minutes, stirring, until soft and golden. Add garlic and cook 2 more minutes.
4Add spices: Stir in xawaash, turmeric and chilli powder. Cook 1–2 minutes until fragrant.
5Build the sauce: Add chopped tomatoes, green pepper and tomato paste. Stir well and cook for 8 minutes until tomatoes have broken down.
6Slow simmer: Return the seared goat to the pot. Pour in water or stock — liquid should come halfway up the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 60–70 minutes, stirring occasionally, until meat is very tender and sauce has thickened.
7Finish and serve: Taste and adjust seasoning. Serve topped with fresh coriander and a squeeze of lime alongside rice or flatbread.