Braised goat with prunes and preserved lemons

    (4)
    2 hours 30 min

    This Moroccan-style braised goat dish is great served with pearl couscous; alternatively, you could add some chunks of potato halfway through cooking.


    1 person made this

    Ingredients
    Serves: 6 

    • 1.3kg goat shoulder
    • salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 10 pitted prunes, chopped
    • 50g chopped preserved lemons
    • 120ml dry red wine
    • 350ml chicken stock

    Method
    Prep:10min  ›  Cook:2hr20min  ›  Ready in:2hr30min 

    1. Preheat the oven to 160 C / Gas 3.
    2. Heat the oil in a casserole pot oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pot. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavours. Pour in the red wine and chicken stock; bring to a simmer.
    3. Cover the casserole pot and cook for 2 hours in preheated oven, or until meat is so tender that it falls off of the bone.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    5

    First time trying goat, it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added.  -  20 Jun 2008  (Review from Allrecipes US | Canada)

    by
    4

    Goat was extremely tender, had a very nice reduction in the end.  -  16 Jan 2006  (Review from Allrecipes US | Canada)

    by
    0

    I'm not really sure if my version counts as made it... I found that I did not have a few key ingredients such as preserved lemons or pitted prunes. So i substituted the lemons for 2 tablespoons of lemon juice; the prunes for 2 small plums and 1.5 tablespoons of brown sugar. I added a 1/2 tsp of ground ginger, and about a 1/4 cup of chopped parsley. I also added 1.5 tablespoons of rice vinegar to replace the wine. I cooked for 2 hours in a tagine(Dutch oven should be fine too). Results were delicious!!  -  05 Apr 2017  (Review from Allrecipes US | Canada)

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