That’s right. You read the title correctly – Goat Stew. It is actually Goat Stew topped with makfoul. Before I get into explaining the dish I want to share my trip to the Spice House in Evanston. I recently wrote about my experience of going there following my son’s swim meet. My main objective for this stop was to get a greater variety of Mexican spices and Middle Eastern spices. In your regular store, they do a pretty good job on providing a variety of spices but the spices are the ones most commonly used. This makes sense.
If you want to get creative or expand your horizons, you need to find a spice house in your area. This will open up so many new recipes and cultures to you. I really enjoy foods and spices of the Middle East. I should probably refer to my interest in foods of the Mediterranean. I really like the foods from the North side and the South side of the Mediterranean.
Specifically with this recipe, the new experience for me was the Makfoul. Makfoul is a fragrant mixture of onions and tomatoes spiced with cinnamon. It is that simple but has such good flavor and texture. It is kind of like adding ketchup or bar-b-que-sauce without making a sauce. I am thinking about adding it to my Passover brisket instead of the traditional topping. This dish overall owes it origins to Morocco. I have made other dishes from this area before. They are so fragrant, so deep in flavor without being overpowering. If you have not tried a dish from this region, I strongly encourage you too.
- Goat Stew
- 6 pounds goat meat, cut into 2" or 3" pieces
- 2 large onions, diced
- 2 or 3 cloves garlic, finely chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ginger
- 1 teaspoon turmeric
- 1 teaspoon Ras El Hanout
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon saffron threads, crumbled
- 1 cinnamon stick
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 large onions, thinly sliced
- 4 medium tomatoes, thinly sliced
- 4 tablespoons honey
- 1 tablespoon butter
- 1 teaspoon cinnamon
- Mix the meat with the onions, garlic, spices, herbs and oil in Dutch oven.
- Brown the meat, uncovered, over medium heat for 10 to 15 minutes, stirring occasionally.
- Add 3 cups of water, cover, and bring to a simmer over high heat.
- Reduce the heat, and simmer for about 3 - 4 hours or until the meat is very tender.
- Add water during cooking if necessary, and when the meat is well-cooked reduce the sauce until it thick and mostly oils.
- While the meat is cooking, make the caramelized onions and tomatoes (makfoul).
- In a large skillet with a lid, mix the sliced onions with the cinnamon and sugar or honey.
- Add the butter and sliced tomatoes, and cover.
- Cook over medium heat for about 40 minutes, stirring occasionally, until the liquids evaporate and the onions are nicely colored.
- You can continue cooking the onion and tomato mixture until quite dark if you prefer.
- Arrange the meat in a bowl and top with the caramelized onions and tomatoes.
Added to Dutch Oven.
Sliced Onions and Tomatoes for Makfoul.
Caramelizing in Skillet with Cinnamon.