Moroccan Spiced Goat Stew
A rich goat stew, lightly spiced with Moroccan-inspired flavors, perfect for a midweek meal.
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Instructions
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Preheat oven to 325 F (160 C).
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Toast cumin, caraway, fennel, cloves, cardamom, and ras al hanout in a dry pan for 1 minute, shaking constantly; transfer to a jar.
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Combine dried goat meat with yogurt, mint, and garlic; marinate refrigerated for at least 3 hours or overnight.
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In a heavy pot, heat butter and 4 tablespoons oil, then cook onions until soft, about 5 minutes.
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Stir in ginger and 3 tablespoons of the toasted spice mix, then add tomato paste.
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Pour in beef stock, bring to a boil, then simmer for 15 minutes.
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Blend the sauce, then strain through a fine sieve; set aside.
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Reheat the pot with remaining oil, then brown the marinated goat meat.
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Add the pureed sauce, bring to a boil, and cook uncovered for 5 minutes.
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Cover the pot and bake for 4 hours, stirring occasionally and adding boiling water if needed.
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Remove from oven, ensure meat is tender, and season with salt. Stir in fresh cilantro before serving.