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Spiced Goat Stew


  • 1 Tbsp cumin seeds
  • 1/2 Tbsp caraway seeds
  • 1 Tbsp fennel
  • 4 garlic cloves
  • 1/2 Tbsp cardamom seeds
  • 3 Tbsp Ras al Hanout spice mix
  • 2 pounds goat shoulder, cut in stew-sized cubes
  • 1 container plain yogurt (5 oz)
  • Fresh mint leaves
  • 2 garlic gloves, crushed
  • 1/4 cup butter
  • 6 Tbsp vegetable oil
  • 2 red onions, diced
  • 2 Tbsp tomato paste
  • 3 cups beef stock
  • Fresh coriander/cilantro


  • Mix all the spices together. In a large, hot frying pan, place the spice mix and toast for a minute, shaking carefully so as not to burn. Place aside.
  • Pat the goat meat dry and mix with the yogurt, mint, and garlic. Marinate covered in the refrigerator for at least 3 hours.
  • Heat the butter and 4 Tbs of oil in an oven-safe heavy pot, add the onions and cook until soft.
  • Add ginger to the pot and 3 Tbs of the premade spice mixture. Mix. Add the tomato paste. Mix well.
  • Carefully add the beef stock to the pot, bring to a boil, and then lower the heat to simmer for about 15 minutes. Then blend in a food processor until nearly smooth.
  • Preheat oven to 325°F/160°C.
  • In the heated heavy pot, add the rest of the vegetable oil. Fry the cubed meat until lightly browned.
  • Cover the meat with the sauce, bring to a boil for 5 minutes.
  • Cover, and place the pot in the center of the oven. Cook for 4 hours while checking to make sure the meat is always covered and stirring occasionally. If the meat becomes exposed, add some boiling water and turn down the oven slightly.
  • Remove when meat is tender. Season with salt and garnish with chopped coriander or cilantro.
  • Enjoy with grilled flatbread or rice.