Moroccan Spiced Goat Stew Recipe

Name: Moroccan Spiced Goat Stew
Prep time: 30 min
Cook time: 240 min
Total time: 450 min
Yield: 6
Ingredients: For the Roasted Spice Mix:; 1 tbsp. cumin seeds; ½ tbsp. caraway seeds; 1 tbsp. fennel; 4 cloves; ½ tbsp. cardamom seeds (the tiny black seeds inside the shell); 3 tbsp. Ras al Hanout spice mix (or make your own); Stew:; 2 lb./900 grams/goat shoulder, cut into large chunks; 1 small pot yogurt (5 to 6 oz.); Small handful of fresh mint leaves; 2 cloves garlic, crushed; 2 oz. /55 grams butter; 6 tbsp. vegetable oil; 2 medium red onions, finely chopped; 2 tbsp. freshly grated ginger; 3 tbsp. of the roasted spice mix (recipe above); 2 tbsp. tomato paste; 3 cups/750 mL beef stock; Handful fresh coriander/cilantro

Prep: 30 mins

Cook: 4 hrs

Marinate Time: 3 hrs

Total: 7 hrs 30 mins

Servings: 6 servings

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Nutrition Facts (per serving)
474	Calories
27g	Fat
11g	Carbs
46g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	474
% Daily Value*
Total Fat 27g	35%
Saturated Fat 8g	38%
Cholesterol 134mg	45%
Sodium 566mg	25%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	5%
Total Sugars 6g
Protein 46g
Vitamin C 4mg	21%
Calcium 121mg	9%
Iron 7mg	40%
Potassium 1076mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Goat is lovely, lean meat. Cuts like the shoulder in this recipe, when slowly cooked, produce a wonderfully rich, flavorful dish. Goat is available from many good butchers and can be ordered online.

This Moroccan spiced goat stew recipe gives a wonderful, warm spicy flavor to the tender chunks of meat, and when served with flatbreads or simple plain, boiled rice makes a wonderful autumn or winter supper dish.

Don't be deterred by the large number of ingredients in the recipe. It's actually quite easy to make but requires a little planning for the marinating and long, slow cooking, so it's best to start the day before.

Serve with Moroccan flatbreads and/or plain boiled rice to soak up the delicious sauce.

For the Roasted Spice Mix:

1 tablespoon cumin seeds
1/2 tablespoon caraway seeds
1 tablespoon fennel seeds
4 whole cloves
1/2 tablespoon cardamom seeds (the tiny black seeds inside the pod)
3 tablespoons ras al hanout spice mix (or make your own)

Stew:

2 pounds (900 grams) goat shoulder, cut into large chunks
5 to 6 ounces yogurt
1/4 cup fresh mint leaves
2 cloves garlic, crushed
2 ounces (55 grams) unsalted butter
6 tablespoons vegetable oil, divided
2 medium red onions, finely chopped
2 tablespoons freshly grated ginger
2 tablespoons tomato paste
3 cups (750 milliliters) beef stock
1/4 cup lightly packed cilantro leaves

Make Roasted Spice Mix

Gather the roasted spice mixture ingredients.

The Spruce / Julia Hartbeck
Mix cumin seeds, caraway seeds, fennel seeds, whole cloves, cardamom seeds, and ras al hanout together in a small bowl.

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Heat a large frying pan, sprinkle spice mix in and cook for 1 minute, shaking the pan constantly and taking care not to burn.

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Once cooked, tip the spice mix into a screw-top jar and set aside.

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Make Stew

Gather stew ingredients as well as prepared spice mix.

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Pat the chunks of goat meat dry with a paper towel.

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Place meat into a bowl. Add the yogurt, mint, garlic, and stir well. Cover, and place in the fridge and leave to marinate for a minimum of 3 hours, or even better, overnight.

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When ready to cook the meat, heat the butter and 4 tablespoons of the oil in a heavy-bottom pot, add the onions and cook gently for 5 minutes until soft.

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Add the ginger, 3 tablespoons of the spice mix from the recipe you made earlier, and stir.

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Then add the tomato paste and stir again.

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Add the beef stock, bring to a boil, reduce the heat, and simmer for 15 minutes.

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Pour the sauce into a food processor and blend thoroughly.

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Pass the sauce through a fine sieve into a bowl, and set aside. Preheat the oven to 325 F/160 C/Gas 3.

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Reheat the pot over medium-high heat, add the remaining oil, and once hot, add the cubed meat and fry for several minutes until the meat is lightly browned.

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Pour the pureed sauce over the meat, bring to a boil, and cook, uncovered, for 5 minutes.

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Cover the pot with its lid and place in the middle of the preheated oven. Cook for 4 hours, stirring occasionally and making sure the meat is always covered with the sauce. If the sauce is drying up, add a little boiling water and lower the heat.

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After the 4 hours, remove from the oven, the meat should be soft and tender (if not, return to the oven for a little longer). Check the seasoning and season with additional salt, if needed. Before serving, chop the fresh cilantro and add to the stew. Serve with grilled Moroccan flatbreads and/or plain boiled rice to soak up the lovely sauce.

The Spruce / Julia Hartbeck