Goat is a lovely, lean meat and cuts like the shoulder in this recipe when slow-cooked, produce a wonderfully rich, flavourful dish. Goat is available from many good butchers and can be ordered on-line.
This Moroccan spiced goat stew recipe gives a wonderful, warm spicy flavor to the tender chunks of meat, and when served with flat breads 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 marinading and long slow cooking, so perhaps best to start the day before.
- 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)
- 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
Gather the ingredients.
For the spice mixture, mix all the spices including the Ras al Hanout together in a small bowl. Heat a large frying pan, sprinkle spice mix in and cook for one minute, shaking the pan constantly and taking care not to burn. Once cooked, tip the spice mix into a screw-top jar and set aside.
Pat the chunks of goat meat dry with paper towel and place 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 three hours, even better, overnight.
When ready to cook the meat, heat the butter and 4 tbsp. of the oil in a heavy bottom pot, add the onions and cook gently for 5 mins until soft. Add the ginger, 3 tablespoons of the spice mix from the jar you made earlier, and stir, add the tomato paste and stir again.
Add the stock, bring to a boil, reduce the heat and simmer for 15 minutes.
Pour the sauce into a food processor and blend thoroughly. Pass the sauce through a fine sieve into a bowl, and set aside.
Preheat the oven to 325 F/160 C/Gas 3.
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.
Pour the pureed sauce over the meat, bring to a boil, and cook, uncovered, for 5 minutes.
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.
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.