Moroccan Spiced Goat Stew Recipe

Spiced Goat Stew
Elaine Lemm
Prep: 30 mins
Cook: 4 hrs
Total: 4 hrs 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
475 Calories
27g Fat
11g Carbs
46g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 38%
Cholesterol 134mg 45%
Sodium 567mg 25%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 46g
Vitamin C 4mg 20%
Calcium 124mg 10%
Iron 7mg 40%
Potassium 1081mg 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 a 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.


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)


  • 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

  • 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

Steps to Make It

Make Roasted Spice Mix

  1. Gather the roasted spice mixture ingredients.

  2. Mix cumin seeds, caraway seeds, fennel seeds, whole cloves, cardamom seeds, and ras al hanout together in a small bowl.

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

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

Make Stew

  1. Gather stew ingredients as well as prepared spice mix.

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

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

  4. 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 minute until soft.

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

  6. Then add the tomato paste and stir again.

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

  8. Pour the sauce into a food processor and blend thoroughly.

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

  10. 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.

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

  12. 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.

  13. 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.

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