Goat Stew
Flavors of Morocco in this slow cooked goat topped with Makfoul
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
- 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.
Makfoul
- 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.
To Serve
- Arrange the meat in a bowl and top with the caramelized onions and tomatoes.
- Enjoy!