Moroccan Slow-Cooked Goat

by Paul
(Blue Mountains)

* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon fennel seeds
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground black pepper
* 1.5kg goat pieces – on the bone

* 4 tablespoons olive oil, divided
* 1 large onion, finely chopped
* 1 tablespoon tomato paste
* 2 cups low-salt chicken broth
* 1 can chickpeas, drained
* 1 cup dried apricots
* 2 large plum tomatoes, chopped
* 2 cinnamon sticks
* 1 tablespoon minced peeled fresh ginger
* 2 teaspoons (packed) grated lemon peel
* 2 tablespoons chopped fresh coriander

Mix first 6 ingredients in large bowl. Add goat and toss to coat. Heat 2 tablespoons oil in large heavy casserole over medium-high heat. Working in batches, add goat to a deep casserole and cook until browned on all sides, turning occasionally and adding more oil between batches. Transfer to another large bowl after each batch.

Add onion and tomato paste to drippings. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, chickpeas, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return goat to casserole and bring to boil. Cover and place in a low oven (120 celsius) for 3 or 4 hours, stirring occasionally.

Garnish with a sprinkling of coriander.

Serve on couscous cooked with saffron with dried cranberries and toasted almond slivers stirred through.

This dish is perfect with Saperavi.

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Apr 29, 2013
Moroccan food and wine
by: Darby

Thank you Paul for that Moroccan slow cooked goat recipe.

My advice about pairing wine to this recipe is to base your choice on the spices rather than the meat. As general rule I'd treat goat meat more or less as lamb when considering a suitable wine match.

In this case the mixture of sweetish spices, and the sweetness of the apricots suggests that a rounded red with a full middle palate is called for.

Matching wine with spicy foods can sometimes be a challenge. Paul's suggestion of Saparavi is a good choice as the wine has dark and earthy flavours. Some other wine to consider might be a Grenache Mourvedre Shiraz GSM blend or perhaps rich Portuguese wine such as Touriga Nacional.

If you would prefer a white wine then a full bodied white such as a varietal Viognier may be suitable.

For very spicy dishes with loads of chilli it may be best to forget wine and try some beer or water.

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