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Goat Stew

Flavors of Morocco in this slow cooked goat topped with Makfoul
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8

Ingredients

  • 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

Makfoul

  • 2 large onions thinly sliced
  • 4 medium tomatoes thinly sliced
  • 4 tablespoons honey
  • 1 tablespoon butter
  • 1 teaspoon cinnamon

Instructions

  1. Mix the meat with the onions, garlic, spices, herbs and oil in Dutch oven.
  2. Brown the meat, uncovered, over medium heat for 10 to 15 minutes, stirring occasionally.
  3. Add 3 cups of water, cover, and bring to a simmer over high heat.
  4. Reduce the heat, and simmer for about 3 - 4 hours or until the meat is very tender.
  5. Add water during cooking if necessary, and when the meat is well-cooked reduce the sauce until it thick and mostly oils.

Makfoul

  1. While the meat is cooking, make the caramelized onions and tomatoes (makfoul).
  2. In a large skillet with a lid, mix the sliced onions with the cinnamon and sugar or honey.
  3. Add the butter and sliced tomatoes, and cover.
  4. Cook over medium heat for about 40 minutes, stirring occasionally, until the liquids evaporate and the onions are nicely colored.
  5. You can continue cooking the onion and tomato mixture until quite dark if you prefer.

To Serve

  1. Arrange the meat in a bowl and top with the caramelized onions and tomatoes.
  2. Enjoy!