← Back to Search Results
braising Indian, Latin American, Venezuelan
Goat Stew Recipe-13414

Photo by: Joseph De Leo
Comments: 0


Talkari de Chivo

Talkari is a stew of Indian origin that came to Venezuela via the island of Trinidad, undergoing some changes along the way. It is very popular on the Paria coast. In some coastal towns, it would be unthinkable to throw a party without having a big pot of talkari simmering while the music is playing and guests are dancing and drinking. It is believed to cure depression and restore vitality. Its particulars change from town to town, depending on what is available. Sometimes the stew is made with chicken stock instead of wine. Some people use potatoes in the stew (as here), while others serve it with rice. Eggplant may or may not be used. The meat of choice is goat, but chicken or lamb may be substituted. If goat is available, it is deliciously savory in this stew.

Yield: Serves 6 to 8


  • 6 pounds leg of baby goat, bone in, cut into 2-inch pieces (ask your butcher to do this)
  • Juice of 2 lemons
  • 1 head garlic, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • ½ teaspoon ground cloves
  • 2 teaspoons plus 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 3 medium-size onions, finely chopped (about 3 cups)
  • One 28-ounce can peeled whole tomatoes, with juices
  • Bouquet garni (6 sprigs fresh thyme or 1 teaspoon dried, 2 sprigs fresh rosemary or 1 teaspoon dried, 6 sprigs fresh parsley, and 2 bay leaves, tied up in cheesecloth)
  • 2 cups dry red wine
  • 1 medium-size eggplant (about 1 pound)
  • 1½ pounds boiling potatoes


1. Trim the fat and membranes from the goat. Thoroughly rub with the lemon juice to remove any gamy taste. Rinse well, drain, and dry with paper towels.

2. Put the garlic, oregano, cumin, curry powder, cloves, 2 teaspoons of the salt, the black pepper, and cayenne in a blender and process until smooth. Rub the goat with this paste, cover with plastic wrap, and let marinate in the refrigerator for a few hours or overnight.

3. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring a few times, until softened, about 5 minutes. Add the meat and cook, stirring occasionally, for 30 minutes. Chop the tomatoes with their juices in a blender. Add to the pan along with the bouquet garni, reduce the heat to low, cover, and simmer for 2 hours. Add the wine and continue to cook until the meat is tender, about 1 hour.

4. While the meat is cooking, prepare the eggplant. Peel and cut into 1-inch cubes. Place in a large bowl of cold water mixed with the remaining 1 tablespoon salt to remove the bitterness. After 30 minutes, drain well. Add to the stew when the meat is tender. Cook until the eggplant is very soft, about 20 minutes.

5. Also while the meat is cooking, peel the potatoes, cut into 1-inch-thick rounds, and then cut into quarters. Cook in salted boiling water until tender. Add to the finished stew and simmer for 5 minutes to allow the potatoes to absorb some of the flavor. Taste for salt and black pepper and serve.

To Serve:

Serve with rice and Pattu.

© 2003 Maria Baez Kijac

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

598kcal (30%)
120mg (12%)
31mg (52%)
9mcg RAE (0%)
192mg (64%)
1155mg (48%)
3g (17%)
15g (23%)
12mg (68%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
amor-y-tacos Amor Y Tacos
by Deborah Schneider
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
american-masala American Masala
by Suvir Saran

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?