Have you ever tried goat meat? If you’ve seen them in real life, they’re not as meaty as those furry and cuddly lambs we all love to pet, though they’re cute and gentle creatures created for traversing rocky terrain around the world. When it comes to cooking goat meat, it can be a lot bonier than lamb, so some people have a difficult time justifiying the need to cook it when lamb is plentiful. I say, as long as it’s halal, I’ll try anything new– although we don’t have it often, goat meat is not new to me but this recipe is…
Moroccan Goat Stew over Couscous with Dates
You just need a few things: potatoes (I used fingerling, but you can use any type you prefer), red onions (or white or yellow) and a large tomato (this one’s a huge heirloom)
and, of course, the Moroccan Tagine Simmer Sauce by Saffron Road. One package is sufficient for this dish.
You’ll lightly saute the potatoes and onions in olive oil
then add the tomatoes
let them cook a bit to get nice and brown
add the gorgeous, fragrant dried spices of your choice
then add the goat meat (already cubed) at room temperature
let it brown nicely with all the other veggies, add salt and pepper to taste
then open up the package of Saffron Road Moroccan Tagine Simmer Sauce
…and pour, pour, pour the whole bag of loveliness into the pot. Let it do its job…simmering…and filling up your house with a lot of wonderful smells that just might take you away to a far off North African land.
MOROCCAN GOAT STEW
2-3 tablespoons olive oil
1/2 cup red onion, sliced
6 small potatoes, sliced round
3 cups tomatoes, diced
1 tablespoon dried parsley
1 tablespoon dried mint
salt, to taste
3 pounds goat shoulder meat, cubed
1 packet (7 ounces) Morrocan Tagine Simmer Sauce
2 cups water
In a large deep bottom pan or Dutch oven, heat the olive oil.
Add the onions and potatoes and sauté over medium heat until the potatoes are nicely browned.
Add the tomatoes and cook until any juices from the tomatoes have dried up then add the dried herbs, salt, and pepper.
Add the goat meat and brown on all sides then pour in the simmer sauce.
Add the water then cover and reduce heat. Cook for two hours on low, checking frequently for the need to add more liquid.
Serve hot with rice or couscous.
Bismillah & Sahteen!
*Disclaimer: Saffron Road provided me a complimentary sample of the simmer sauce to develop a recipe using it.