Isbaso Recipe

Clean and blanch the goat

Rinse the goat pieces under cold water. Place them in a large stockpot and cover with 12 cups of cold water. Add 2 tsp salt, quartered onion, smashed garlic, smashed ginger, crushed cardamom, bay leaves, and peppercorns.

Simmer and skim

Bring to a gentle boil over medium-high heat. Lower heat to maintain a brisk simmer. Skim any foam or impurities from the surface for the first 10–15 minutes so the broth stays clear. Continue simmering, partially covered, for 1 to 1½ hours or until the meat is tender but not falling apart.

Reserve broth and meat

Once meat is tender, remove the goat pieces with tongs to a plate and skim off any excess fat from the surface of the broth. Strain the broth through a fine sieve into a clean pot, discarding solids. Reserve 8–10 cups of strained broth. Return the meat (and bones if desired) to the pot of reserved broth.

Sauté aromatics and spices

In a large sauté pan over medium heat, warm 3 tbs oil or ghee. Add the finely chopped onion and cook until translucent and beginning to brown, about 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes to reduce rawness.

Add ground spices

Add ground cumin, ground coriander, turmeric, berbere (if using), and black pepper to the pan. Toast the spices with the onion and tomato paste for 1 minute, stirring constantly until fragrant.

Combine aromatics with broth

Transfer the sautéed onion and spice mixture into the pot with the reserved broth and meat. Stir to combine.

Add vegetables

Add the carrot chunks and potato chunks to the pot. Bring the soup to a gentle simmer and cook until the potatoes and carrots are tender, about 20–25 minutes. Check for doneness with a fork.

Adjust seasoning

Taste the broth and add additional salt (start with up to 1 tsp) and cracked black pepper as needed. If you prefer a deeper flavor, simmer 5–10 more minutes to meld flavors.

Shred or cut meat

If desired, remove the meat from bones and cut into bite-sized pieces. Return meat to the pot. If you left bones in, serve with meat on the bone.

Add fresh herbs and lemon

Stir in most of the chopped cilantro or parsley, reserving a small amount for garnish. Ladle the soup into bowls and finish each bowl with an extra sprinkle of fresh herbs and a squeeze of lemon wedge to taste.

Final taste check

Give each serving a final check for salt, pepper, and acidity. Adjust with additional salt, pepper, or lemon as desired.

Serve the hot isbaso bowls with canjeero or long breads on the side for dipping. Offer lemon wedges and extra chopped herbs at the table. Accompany with tea or the beverage choice for each guest.