An easy recipe to try at home – with goat

Morocco is a nation of meat-eaters and goat does figure on the menu (perhaps less so at the tourist restaurants, although it’s worth asking). That’s not to say that our team doesn’t know how to rustle up a delicious vegetarian meal – vegetarian food is integral during a multi-day trek in the desert, as it’s impossible to keep meat fresh.

Goat is usually cooked whole in a fire pit, this barbecue technique is known as ‘mechwi’, and then eaten at celebratory occasions. Goat may also be featured on the menu if you’re travelling with us to a Homestay or for a family lunch in the few weeks following the main Eid feast.

Now it seems that goat meat is easier to come by ‘back home’, typically at farmers’ markets, and it’s a lean meat. We tried this recipe out in the UK in the holiday season and it’s not only delicious, but simple to follow!
OK, we concede – the curry powder is not Moroccan – but the technique is the same as slow cooking in a tagine and Moroccans do marinate in home cooking. If you prefer to be more Moroccan, eat the meal with hunks of bread, and not rice. Lastly, add coriander too, a staple to any Moroccan dish.

We found that the cooking times below can be shortened (i.e. add the stock once you’ve browned the meat and softened the onion) and our curry was ready within approx. 2-2.5hrs, roughly the same time as a tagine would cook.

We’ll be sharing one or two of our vegetarian recipes from the desert in future.

Ingredients:

  • 500g lean, diced goat meat
  • 1 tbsp curry powder
  • Juice of half a lime
  • 3 tbsp of sunflower oil
  • 1 pint of chicken/vegetable stock
  • 1 onion, roughly chopped
  • 1 red chili
  • 1 garlic clove
  • 1 red or green pepper, cubed
  • 2 waxy or sweet potatoes cut into chunks

Method:

1. Coat the goat meat in curry powder, seasoning and lime juice and marinate for 20mins or overnight (preferably).
2. Heat a heavy based saucepan on very low heat, add sunflower oil and the meat, coat the meat in the oil.
3. Cover with a lid and turn the heat down, simmer for 45mins. Turn the meat occassionally.
4. Add half the stock and cover and simmer for a further 45mins.
5. Repeat with the remaining stock for another hour.
6. Add the rest of the ingredients, except the potatoes, and bring to boil.
7. Turn the heat down once more and simmer for another hour.
8. 30 mintues before the end of the cooking time add the potatoes.

Serves 2-3.

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