Moroccan Goat Stew with Couscous
Tags: Dinner Goat
Yield: 4
- 1 ½ pounds goat shoulder, in 1-inch cubes
- 1/2 teaspoon Aleppo pepper, ground
- 1 teaspoon cumin , ground
- 1 teaspoon ginger, ground
- ½ teaspoon cinnamon, ground
- 3 tablespoons olive oil , divided
- 1 cup minced yellow onion
- 2 cloves garlic, thinly sliced
- 1 cup carrots, cut into ½-inch cubes
- 1 15-ounce can chickpeas, drained and rinsed
- 28 ounces tomatoes, canned diced, with juice
- juice and zest of 1 orange (about 1/2 cup juice)
- ¼ cup dried apricots, cut into small cubes
- ¼ cup golden raisins
- 1 cup unsalted beef stock
- 1 cinnamon stick
- 1 bay leaf
- zest of one lemon
- kosher salt, as needed
- black pepper, as needed
- 2 cups unsalted beef stock
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 cinnamon stick
- 1 ½ cups couscous
- 2 teaspoons dried parsley
- In a medium-sized bowl, combine goat, pepper, cumin, ginger and ground cinnamon.
- In large pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown meat cubes on all sides, about 5 minutes, work in batches if needed. Remove the meat with a slotted spoon and transfer to a clean plate.
- Turn down the heat to medium, add 1 tablespoon of olive oil. Add the onions and garlic, sauté until softened, stirring as needed, about 5 minutes.
- Add carrots to the pot, cook for 5 minutes or until they begin to soften.
- Add the meat, tomatoes, orange juice and zest, apricots, raisins, 1 cup of beef stock, cinnamon stick and dried bay leaf.
- Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot.
- When the stew comes to a boil, cover and reduce to a simmer over low heat.
- Cook until the meat is tender, 1 to 1 ½ hours. Check and stir every 20 minutes.
- Add chickpeas and lemon zest to the pot. Cook covered about 10 minutes more.
- Season with salt and pepper to taste.
- Serve stew hot with couscous.
- In a 2-quart saucepan, bring beef stock, olive oil, salt, and cinnamon stick to a boil. Add couscous and parsley, stir, cover and turn off the heat.
- Let couscous sit for 10 minutes, then fluff with a fork to separate the grains.
- Leg of goat may be substituted for goat shoulder. If bone in, make sure to factor in the weight of the bone (buy around 3 pounds of meat instead of 1 ½ pounds).
