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Moroccan Goat Stew

It’s Monday, y’all, which means it’s time for

One of these days I’m going to find the time to hunt down the code so you can cut and paste this thing.  In the meantime, let’s link up our Real Food Recipes!

I’m a bit bummed out this Monday morning – I was nominated for Best Food Photography Blog of 2012 at’s 2012 The Homies awards and I didn’t even know it.  Which means that people who read my blog didn’t know it and I only got 2 votes.  Rats.  However, Nom Nom Paleo is one of the finalists – she’s in second place, in fact – so head on over and show her your support by voting for her.  Her photos are gorgeous, her recipes delicious and her sons are just too flippin’ cute.  And she’s a sweetheart who deserves our votes!

At any rate, for today’s Make Ahead Monday I broke out the goat again – we had a pound of stew meat that was, if I’m not mistaken, one of Pete’s shoulders.  I was going to make goat chili, but then I ran across a recipe for Moroccan Goat Stew and I knew I just HAD to make it.

And I am so glad I did.  This was just delicious and was fairly easy, too.  I can’t wait to have some of the leftovers today, because we could tell it was one of those things that was just going to taste even better the next day, which is why I’ve included instructions for when to refrigerate it in the cooking process so you can, well, make it ahead.

The stew was incredibly rich, and really benefited from the brightness of the fresh greens, so I wouldn’t leave them off.  You could also use any winter squash you like; the original called for pumpkin.  And while the dish is rich, it’s not spicy in a hot sense so you could also finish it with a bit of sambal oelek chili paste for a nice kick.

If you can’t find goat, beef will work well, as would skinless, bone-in chicken thighs.

Moroccan Goat Stew

5.0 from 6 reviews
Moroccan Goat Stew
Serves: 4
  • 2 tablespoons ghee
  • 1 medium onion, finely diced
  • 1 pound goat stew meat, cut in 1" cubes
  • 2 cloves garlic, minced
  • 1 can (28 ounces) plum tomatoes, chopped
  • 1 cinnamon stick
  • 1 ounce dried apricots, roughly chopped
  • pinch saffron
  • 2 cups chicken stock, preferably homemade
Spice Mixture
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher or sea salt
  • few grinds of black pepper
  • 1 cup baby arugula or other young spring green
  • 1 cup cubed roasted butternut squash
  1. Melt the ghee in a Dutch oven over medium heat. Cook the onion until soft and transparent, about 5 minutes.
  2. Place the spices for the spice mixture in a medium bowl and whisk to combine thoroughly. Toss the goat in the mixture until well-coated. Add the goat and garlic to the Dutch oven with the onions; increase the heat to medium high and cook, stirring frequently, until the goat is browned.
  3. Stir the tomatoes, cinnamon stick, apricots, saffron and chicken stock into the Dutch oven with the spiced goat. Increase the heat to high and bring to a boil; cover, reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. Remove the cover and continue cooking until the sauce has thickened and the goat becomes fork tender, about another half hour. At this point, the stew can be refrigerated and reheated later.
  4. Divide the stew between four bowls and top with the greens and roasted squash. Serve immediately.
  5. Nutrition (per serving): 335 calories, 10.8g total fat, 83.5mg cholesterol, 1034.4mg sodium, 1423.9mg potassium, 33.5g carbohydrates, 8.9g fiber, 12.9g sugar, 30g protein.

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