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
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
  • Garnish
  • 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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33 thoughts on “Moroccan Goat Stew”

  1. Oooh! Moroccan! I don’t have any goat meat, but I do have beef cubes and was planning on making beef stew this week, but I’m SO going to make this instead. I think I have all the ingredients too – so that’s a plus! 🙂 YUMMY! 🙂

  2. This sounds delicious! I’m going to try it with beef as well.

    One question, how much onion are you using? I don’t see it on the ingredients list.


    1. Janna – thank you for pointing that out! Oops! It’s one medium onion, finely diced – I added it to the recipe. Again, thank you!

      1. Perfect, I made it yesterday with beef and it was soooo delicious!! Thanks for the recipe. I always default to french
        or italian flavors, this made a really great change of pace.

  3. I would definitely have voted had I known! The only problem with your photos is that they make me unfairly hungry.

  4. OOOH, Moroccan! That sweet/spicy/meaty thang is just what I need to get me through ’til spring. There’s a halal meat shop close to me for goat, but I happen to have some elk in the freezer, and might just use that. My secret weapon for exotic cooking is this killer little shop out of Seattle called World Spice Merchants. They source their spices directly and they’re SO fresh. For some things it’s like tasting them for the first time. They make a north African blend called Berbere which uses most everything in your spice blend and then some, and their Ras El Hanout is pretty fantastic too. ( I really look for any excuse to use it, and lucky me, I found one! Saffron is a pretty dear expense for me, but I ordered some from this place a few weeks ago for a Milanese pasta dish, and was blown away. Some of the three-stamen groups were still stuck together, it was so fresh. (and their current stock is from Morocco! Hey, serendipity!)

    1. You can usually find ghee in the ethic section of a grocery store, although it’s pretty darn expensive. If you can’t find it, though, it’s not at all hard to make:

      If you don’t want to do that, though, or don’t have time, any fat suitable for cooking at higher temperatures would work, although I probably wouldn’t use tallow – it might overwhelm the flavor of the goat. Lard would be a good choice, or non-hydrogenated palm oil shortening.

  5. This is simmering on the stove right now, we picked up some goat for a special Christmas Eve dinner- and we can’t wait to dig in tonight! I added some chopped orange bell pepper and some chopped mushrooms to bulk up the stew a bit (and because I didn’t want to leave those veggies in the fridge while we were out of town). If it tastes half as good as it smells, we are in for a treat! Thanks!

  6. I bought a kilo or so of lean goat meat a couple of days ago hoping to recreate a Portuguese peasant dish I ate in a remote restaurant in the Algarvian mountains a couple of weeks ago.

    Using this recipe as the foundation I added 5 dried limes and 6 or so crushed cardomen pods to the wet mixture as it begins to stew. I also used 18 dried apricots instead of the scant quantity quoted. Purely because I bought 18 for £1. Finally 45 mins from the end I boiled 750grms of quartered peeled potatoes. Once just done (sharp knife goes in without too much resistance) drain and transfer to goat stew. Continue simmering for 20-30 mins until potatoes absorb flavours. Because I added potatoes I didn’t serve with rice. The potatoes counteracted the richness of the goat stew. I think boiled potatoes are better suited than rice. Certainly the agricultural workers of the mountains around Monchique would kill for this recipe. I intend to share it with them next Easter. Thanks for such wonderful inspiration I stayed faithfull to the original bar the dried limes, cardomon & spuds. Oh yeah, I also used an entire bulb of garlic. Dried limes are incredibly cheap ($1/80p for 20) from Halal grocers, but they add such authentic flavours to tagines and other north African dishes. As do sweet lemons, sweet onions, dried orange rind and preserved lemons. I also love using French Pruneaux d’Agen (Agen prunes) which impart such a wonderful brandy like flavour to any stewed meats. Sorry I’ve started dribbling.

  7. I forgot to say the resultant meal was really, really delicious. My wife, who is filipina and wont eat anything unless it comes with rice licked the plate clean. I was really impressed with this. Try my version with potatoes.

    1. Thank you SO much for posting your version of the stew! That’s what a really good recipe does – it inspires. I’m flattered you were so deliciously inspired!

  8. I’m so happy to find this recipe. I bought a lb of CAMEL stew meat a week ago at the local Somali market. I doubted I would find a good camel recipe so looked for an African spice goat stew. Will try itSunday!

  9. I made this with goat and added some frozen spinach and roasted acorn squash at the end. I also was out of stock so just used some water about 1/2 cup as my Staub does a great job of sealing in the moisture. A keeper!

  10. we made the recipie exactly as it was written with no substitutions. Goat meat came out so tender! Delicious with all the spices.

  11. Try making this with goat! I buy frozen goat cubes, bone-in. This will take longer but you’ll end up with a nice stock. Simmer goat until very tender, remove from bone, put bones back in the pot and simmer some more. I usually add onions, celery and seasonings when simmering the goat. Strain stock and proceed with recipe. Since the meat’s already cooked, add it at the end when the veggies are done. Goat can be found at specialty meat stores, Indian/Middle Eastern markets, sometimes Whole Foods. Goat tastes very much like lamb so it’s something I like to cook with.

    Thanks for your recipe!

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