An authentic Moroccan dish, adapted for a slow cooker.
Lamb can be substituted for goat.
Moroccan Goat Curry
- 2 Tbsp. olive oil
- 500g goat leg or shoulder cut into bite size pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp salt,
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp ground fenugreek
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ¼ tsp ground cloves
- 250 ml chicken stock
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 Tbsp. olive oil
- 1 onion, thinly sliced
- 1 can chopped tomatoes
- 1 Tbsp. honey
- ¼ tsp ground fenugreek
- In a hot pan, brown the meat in olive oil on all sides, then place in the slow cooker
- In the same pan sauté the chopped onion until softened
- Add the garlic and ground spices, sauté until aromatic,
- Stir in the chicken stock and add to the slow cooker with the bay leaves, cardamom, and cinnamon.
- Cook on low for about 3 hours, then cook on high for 1- 2 more hours with the lid off until the meat is tender and the gravy has thickened.
- Remove the bay leaves, cardamom pods, and cinnamon stick before serving the meat and gravy
- In the last hour while the meat is cooking, sauté the sliced onion until soft, then add the chopped tomatoes
- Lower the heat and continue cooking, stirring every few minutes, until the tomato and onion are caramelized and thickened. This should take around 45 minutes or more.
- Stir in the honey and fenugreek. Keep the makfoul warm until the meat is prepared.
Slow-Cooked Moroccan Goat with idli rice and makfoul