A recipe from Elfreda at Marshmeadow Farm for their wonderful goat meat.
1 lb. gorund or stew meat
I can tomatoes or tomato soup
2 Tbsp brown sugar
1 can black beans, drained and rinsed
2 Tbsp chili powder
1 cup onion, minced
1 Tbsp vinegar
1 can kidney beans, drained and rinsed
2 cloves garlic, diced
Brown meat with onion, then add the rest of the ingredients. Simmer 1/2 hour. Serve over rice or toast
Please blog us your recipes or stories for cooking with goat meat too!
A loyal shopper at the market cooked this dish last week and was nice enough to share it with us! Thank you Cathy! Delicious and affordable. A serving for six - $15.00 presuming you have a kitchen stocked with the basic staples like broth, spices, and herbs and you love to slow cook. I do, so this recipe is a sure winner for exceptional taste, nutrition, and fresh food well-being.
Goat is a lovely, lean meat and when slow-cooked, produces a wonderful rich, flavourful dish. Goat is available from Marshmeadow Farm at the Sunday Philmont Farmers' Market - cost $10 llb.
This Moroccan Spiced Goat Stew Recipe gives a wonderful, warm spicy flavour to the tender chunks of meat, and when served with flat breads or simple plain, boiled rice makes a wonderful supper dish.
Do not be deterred by the large number of ingredients in the recipe; it is actually quite easy to make but requires a little planing for the marinading and long slow cooking, so perhaps best to start the day before.
Prep Time: 30 minutes
Cook Time: 4 hours
Marinade (or overnight): 3 hours
Total Time: 7 hours, 30 minutes
- 1 lb goat stew meat, cut into large chunks
- For the marinade:
- 1 small pot natural yoghurt
- Small handful fresh mint leaves
- 2 cloves garlic, crushed
- For the spicing:
- 1 tbsp cumin seeds
- ½ tbsp caraway seeds
- 1 tbsp fennel
- 4 cloves
- ½ tbsp cardamom seeds (the tiny black seeds inside the shell)
- 3 tbsp Ras al Hanout spice mix (or make your own)
- For the stew:
- 55g / 2 oz butter
- 6 tbsp vegetable oil
- 2 medium red onions, finely chopped
- 2 tbsp freshly grated ginger
- 3 tbsp roasted spice mix
- 2 tbsp tomato paste
- 750 ml / 3 cups beef stock
- Handful fresh coriander / cilantro
Dry the stew meat chunks with a little kitchen paper, place into a bowl, add the yoghurt, mint, garlic and stir well. Cover with a tea towel, place in the fridge and leave to marinade for a minimum of three hours, even better, overnight.
- Mix all the spices together in a small bowl. Heat a large frying pan, sprinkle the spice mix in and cook for one minute, shaking the pan constantly and taking care not to burn. Once cooked tip the spice mix into a screw-top jar and put to one side.
- Heat the butter and 4 tbsp of the oil in a heat proof casserole dish, add the onions and cook gently for 5 mins until soft. Add the ginger, spice mix and stir, add the tomato paste and stir again. Add the stock, bring to a boil, reduce the heat and simmer for 15 minutes. Pour the sauce into a food processor and blend thoroughly. Pass the sauce through a fine sieve into a jug and keep to one side. Preheat the oven to 160 °C/ 325°F/gas 3
- Remove the meat from the marinade onto a plate. Reheat the casserole dish on the stove, add the remaining oil and once hot, add the shoulder meat and fry for several minutes until the meat is lightly browned.
- Pour the sauce over the meat, bring to the boil and cook for 5 minutes. Cover the casserole with a lid and place in the middle of the preheated oven. Cook for 4 hours, stirring occasionally and making sure the meat is always covered with the sauce. If the sauce is drying up, add a little boiling water and lower the heat.
- After the 4 hours, remove from the oven, the meat should be soft and tender and just starting to fall apart (if not, return to the oven for a little longer). Check the seasoning and leave to stand for ten minutes. Just before serving finally chop the coriander and add to the stew. Serve the stew with grilled Moroccan flatbreads and or/ plain boiled rice to soak up the lovely sauce.
Enjoy!, and shop the Sunday farmers' market at Marshmeadow Farm for the goats meat!