Moroccan Spiced Goat Stew Recipe

Spiced Goat Stew
Elaine Lemm
  • 4 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 4 hrs
  • Yield: 6 servings
Ratings (12)

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 not 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.

Check out this Moroccan Food Site  for more recipes.

What You'll Need

  • 900g / 2 lb goat shoulder, cut into large chunks
  • 1 small pot natural ​yogurt
  • Small handful fresh mint leaves
  • 2 cloves garlic, crushed
  • 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)
  • 55g / 2 oz butter
  • 6 tbsp vegetable oil
  • 2 medium red onions, finely chopped
  • 2 tbsp freshly grated ginger
  • 3 tbsp roasted spice mix
  • 2 tbsp tomato paste
  • 750 ml / 3 cups beef stock
  • Handful fresh coriander / cilantro

How to Make It

  • Dry the shoulder pieces with a little kitchen paper, place into a bowl, add the yogurt, mint, garlic and stir well. Cover with a tea towel, place in the fridge and leave to marinade for a minimum of three hours, even better, overnight.
  • 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 put to one side.
  • Heat the butter and 4 tbsp of the oil in a heatproof casserole dish, add the onions and cook gently for 5 mins until soft. Add the ginger, 3 tablespoons of the spice mix 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 jug and keep to one side. Preheat the oven to 160 °C/ 325°F/gas 3
  • Remove the meat from the marinade onto a plate. Reheat the casserole dish on the stove, add the remaining oil and once hot, add the shoulder meat and fry for several minutes until the meat is lightly browned.
  • Pour the sauce over the meat, bring to the boil and cook for 5 minutes. Cover the casserole with a 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 leave to stand for ten minutes. Before serving finally chop the coriander and add to the stew. Serve the stew with grilled Moroccan flatbreads and or/ plain boiled rice to soak up the lovely sauce.