Moroccan Goat Stew Recipe by Chef Jeeny Maltese


(4 Servings)

For the Goat Tagine:

2-inch ginger, peeled & chopped
1 tsp freshly ground black pepper
1 tsp ground turmeric
1 Tbsp. ground cumin
675g trimmed shoulder of kid or goat, cut into large chunks (about 5cm square)
Or a leg of lamb on the bone (allow longer time to cook)
50g dried apricots, finely sliced
50g sultanas
1 Tbsp. vegetable oil
2 small onions, roughly chopped
8 garlic cloves, finely chopped
1 Tbsp. honey
2 x 400g cans chopped tomatoes
1 cup vegetable stock
A handful chopped fresh coriander & mint, to garnish
Roasted almonds, chopped (to garnish)


Mix all spices in a small bowl. Place the goat pieces in a large bowl, add half the spice mixture and toss until all the goat pieces are thoroughly coated. Set aside and leave it marinate as long as you can.

Heat the oil in a large deep heavy frying pan or Dutch pan over a high heat, add the marinated goat pieces and fry until browned all over. Remove the goat from the pan and set aside.

Add onions, garlic and ginger to the pan and fry for a few minutes until golden and slightly smoky, then add the remaining spice mixture and fry until the onions are soft. Add the apricots and sultanas, vegetable stock, along with the honey and tomatoes. Bring to the boil.

Add the goat pieces and toss until coated in the sauce, then half cover with a lid. Cook very gently for 1½ hours if using kid meat, and 2½-2 hours 45 minutes if using goat until the meat is cooked through and tender but still holding its shape. It will take about 45 – 1 hour in a pressure cooker.

Serve hot, garnished with fresh herbs and roasted nuts on top. Feel free to add additional traditional spices to this recipe like, cinnamon, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, or caraway.

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