Goat Stew

The Meat Guy had goat the last trip so we picked up some stew meat last weekend. We didn’t have any recipes in hand, but knew we wanted to do a curry and something Moroccan or Mediterranean with it. On Friday I happened to catch a braised lamb stew on FoodTV that looked like it had the flavors we wanted. 

The spices: pre- and post- grinding

The spices: pre- and post- grinding

We don’t have any ground cardamom, so I pulled out the pestle and mortar to grind the spices. First was shelling the cardamom, which is a bit tedious but fun. I put a handful of cardamom seeds in the mortar and bashed them a couple times with the pestle. The tedious part is picking out the inner seeds from the husks. I collected about a half teaspoon of the inner seeds, then added them with whole cumin, turmeric and cayenne to the mortar. 

Bash and grind until a powder is formed. I ground things pretty fine, then added salt and ground that a bit as well. The ground spices were moved to a clean bowl and mixed with 2 tablespoons olive oil to make a paste. The meat was added to the bowl, coated with the spice paste and set aside while the rest of the prep happened. 

Next step was to chop the carrots and onions into a medium dice. Then finely mince the garlic and ginger. Once the veggies were ready, I started browning the meat in our big stockpot.

The meat stages (clockwise from top left): raw, with spice paste, browning, browned

The meat stages (clockwise from top left): raw, with spice paste, browning, browned

In the pot, with all the yummy fried spices and drippings from the goat, I threw in the carrots and onions to sweat. I was also sure to scrape the bottom of the pan to dissolve the fond. Once the bottom of the pan was clean, I added the garlic and ginger and continued to cook over low heat. Once everything was softened, I added tomato paste and a can of chick peas. Then I returned the goat (with any drippings!) to the pan, added 2 cups of chicken stock, half a cup of apricots, a squirt of honey and the zest of one lemon.

The stew simmered for 2 1/2 – 3 hours and I served it with some milk rolls. A very good meal overall. I’d cut back on the sweetness next time, fewer apricots and probably leave out the honey altogether. It was quite good, though. Good thing as we have at least one more meal out of it.

Final stew with milk roll

Final stew with milk roll

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