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Moroccan goat recipe
- Cuisine: Moroccan
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s)
- Serves 4
Chef and caterer Sarah Dougall says, “This Moroccan inspired dish is sensational when prepared with goat, which has a natural sweetness that is a perfect combination with this well-spiced dish. Serve the stew with saffron couscous, pilau rice or a simple salad accompanied with plenty of bread to soak up the juices.”
Ingredients
For the goat
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
2 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
30g dried apricots, roughly chopped
Pinch of saffron
Goat or lamb stock or water
For the spice mixture
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Maldon salt and freshly ground pepper
To garnish:4 tbsp finely chopped coriander
1/2-1 tsp of harissa paste
Zest and juice of half a lemon
1 tbsp honey
To Serve
300g pumpkin, peeled, chopped into 1-2 cm cubes and roasted in olive oil with a little seasoning.
Preparation
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 - 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
To finish:Stir in 3 tablespoons of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
To serve:Garnish with roasted pumpkin and scatter over remaining coriander.
If you enjoyed this Moroccan goat recipe then browse more Moroccan recipes, meat recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
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