Goat Boko-Boko

Nuvita Biscuits
Hareesa is a traditional East African recipe for a classic Arabic soup of goat meat and whole wheat served with a garnish of spiced clarified butter. The full recipe is presented here and I hope you enjoy this classic East African version of: Goat Boko-Boko.

This is a traditional East African recipe for a classic Arabic soup of goat meat and whole wheat served with a garnish of spiced clarified butter. This is an East African version of a goat meat (or lamb or mutton) soup/stew that’s common to all the Arabic world from North Africa, through East Africa, the Arabian Penisnula, Pakistan and Northern India. The dish is called Harees in Arabic and is known as Boko-Boko on East Africa
  • 1kg goat meat, diced
  • 25g basmati rice
  • 25g green lentils
  • 50g onion, copped
  • 3 tsp freshly-ground black peppercorns
  • 1 tsp garlic, minced salt, to taste
  • oil to fry
  • 1 onion, sliced
  • 50g ghee (clarified butter)
  • 1/4 tsp ground cinnamon
  • 1 tsp ground cumin
  • 6 green cardamom seeds


Boil the rice and lentils in a pan of lightly-salted water for about 25 minutes (or until tender) then drain and set aside. Add a little oil to a pan and use to fry the onions and garlic for 2 minutes before adding the goat meat. Cook for 3 minutes, stirring frequently then add just enough water to cover the meat. Bring to a boil, reduce to a low simmer then cook for about 90 minutes, or until the meat is tender. Remove the goat meat with a slotted spoon and pound to a paste with a pestle and mortar (or use a food processor). Return the meat paste to the pan, bring the mixture to a boil, reduce to a simmer and cook gently for about 30 minutes, or until the wheat is completely soft. Add the rice and lentil mix to the pan, season with the black pepper and cook for 20 minutes more. Add the ghee to a pan and use to fry the onion until well browned (about 10 minutes) then stir-in the cinnamon, cumin and cardamom and fry for 2 minutes more. Turn the meat mixture into a bowl, top with the fried onion mixture (and the oil) and serve.

Recipe Comments

  1. posted by Sonny on Mar 17, 2013

    I want to make a sandwich with lamb/goat meat. You know how when you go ta a deli, you can get sandwich slices of roast beef, ham or turkey? Well I want to get slices like that of roast/cooked lamb or goat meat. Any clue as to where I could get that in Las Vegas, NV? Or at least what type of store I could find it in?

  2. posted by toast on Mar 19, 2013

    I accidentally picked up some goat meat with a few packages of cut up lamb. I’ve never cooked (or eaten) goat before and am looking for some recommendations. The meat appears to be cut up shank meat to be for stewing or soup as there is some bone. I am game for any cooking style. Thanks.

  3. posted by Big Banger on Mar 19, 2013

    We are sheep & goat meat processing company in Maharashtra, wanted to sell our packing meat in Mumbai big outlets & mall..

    Our product Brand Name is Currymia Halal meat…

    So can any one help me to get the buyers for the same….

  4. posted by nothin_nyce1 on Mar 21, 2013

    My parents tricked me into eating goat meat recently, which is something i dont feel comfortable. I don’t trust the meat they cook anymore just incase, and frankly, i feel really bad for those animals! I mean, their mothers give birth to them, and we just take them away, fatten them up, hem chop them up! How can i go vegetarian without my parents realising?

  5. posted by Ray D on Mar 21, 2013

    besides chicken and beef, they also eat veal, duck, goat meat, they’ll eat pretty much any animal? what do u think of these ppl? or are u one of them?

  6. posted by Paul M on Mar 22, 2013

    All ideas welcome. Eaten goat curry at various festivals in the past, never cooked goat myself. I know there are other ways of cooking it, Cretan etc.
    Thanks in advance.
    Sorry to upset you SSL…..but it was delicious. Obviously my cooking!!!!!!

  7. posted by ademuth93 on Mar 25, 2013

    I usually purchase frozen goat meat from local store.
    Before cooking I wash it for 5 to 6 times with water.
    But still sometimes it smells bad while eating.
    Please suggest me some good methods to clean frozen goat meat.

  8. posted by Seth on Mar 25, 2013

    I am trying to purchase fresh goat meat in Los angeles anyone know where I can find it to make curry goat recipe.

  9. posted by John on Mar 25, 2013

    I have noticed from experience that friends of mine who are Pakistanis and Bengalis eat goat meat but not sheep meat. I have never bothered to ask why – perhaps because I believe they will deny my observation to be true. But I just know that Pakistanis and Bengalis dislike sheep meat. Anyone know the reason?

  10. posted by Jose B on Mar 25, 2013

    Have you ever had goat cheese or goat meat?

    Did you notice that lamb tastes a lot like them? I noticed this and was wondering if anyone else noticed it?

  11. posted by Dana G on Mar 25, 2013

    I need to buy 1-3 lbs of goat meat to cook on weekend. Does any body knows a good shop I can visit for fresh meat?

  12. posted by ConfusionnaJob on Mar 25, 2013

    I just adopted a stray babby chupacabra that was roaming around town…adorable!!! What should I feed her to help her grow up healthy and happy.

    Note: i do not know where to get goat meat.

  13. posted by Picean on Mar 26, 2013

    I’m going to a cheese party tonight. I have to bring a cheese that starts with the letter K so I chose Khoya cheese. I think I’ll use it to make pedha, however I can’t find saffron or cardamom in the stores nearby. I don’t have time to go into town for Indian spices. What are some common spices that I can use instead?

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