Moroccan Goat Stew Recipes

MOROCCAN GOAT STEW

Steps:

• Melt the ghee in a Dutch oven over medium heat. Cook the onion until soft and transparent, about 5 minutes. Place the spices for the spice mixture in a medium bowl and whisk to combine thoroughly. Toss the goat in the mixture until well-coated. Add the goat and garlic to the Dutch oven with the onions; increase the heat to medium high and cook, stirring frequently, until the goat is browned. Stir the tomatoes, cinnamon stick, apricots, saffron and chicken stock into the Dutch oven with the spiced goat. Increase the heat to high and bring to a boil; cover, reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. Remove the cover and continue cooking until the sauce has thickened and the goat becomes fork tender, about another half hour. At this point, the stew can be refrigerated and reheated later. Divide the stew between four bowls and top with the greens and roasted squash. Serve immediately. Nutrition (per serving): 335 calories, 10.8g total fat, 83.5mg cholesterol, 1034.4mg sodium, 1423.9mg potassium, 33.5g carbohydrates, 8.9g fiber, 12.9g sugar, 30g protein

CROCK POT GLUTEN FREE MOROCCAN GOAT STEW

Steps:

• Coat meat with well mixed spice mixture.
• melt butter in skillet, cook onion, garlic and shallots until soft and transparent.
• take half of onion mixure and half of meat and brown until edges are crispy over med high.
• repeat with remaining meat and onion mixture.
• place in crock pot while cooking the other half of meat and onion mixture.
• place meat, tomatoes, cinnamon, apricots and pho in crock pot and cook on high until the meat is fork tender and falling off the bone.
• after the meat is tender remove the cover, add the pre-cooked brown rice and cook for one half hour more to thicken.
• top the stew with roasted squash and greens.