Moroccan Style Goat (or lamb)

Served with flat bread, tzatziki and Mediterranean Tomato / cucumber salad

This is one of our favorite winter meals. It's been really hot lately, but Tyson had a craving for lamb. We thought maybe we would get some nice chops to grill, but we were at the Asian market and they had a really good price on goat leg. This cut requires longer cooking time to get it tender, so we decided to just go ahead and slow-cook it. We had the butcher at the market cut the leg into 2" thick pieces.

If you've never had goat meat before, it's less gamey than lamb, and similar in texture to pork. Goat is a relatively lean meat option if you are feeling a little adventurous. You can usually find it at a butcher shop, Asian market or Mexican grocery store. Goat usually prices out cheaper than lamb, but can be used in pretty much any lamb recipe.

Now for the recipe!

You Will Need:

Large can of tomato sauce

Approx 2lbs of meat (any stewing meat will work fine)

Fresh ginger or candied ginger if you don't have fresh on hand

2 tablespoons of honey (if using fresh ginger)

1/2 small onion diced

2 cups Diced tomatoes (fresh or canned)

Garlic (we like lots of garlic around here...) about 4-8 cloves

1 cup Red wine (something worthy of drinking) for deglazing

Chicken stock - about 4 cups

Olive or avocado oil

Kalamatta olives (optional)

About 2 Tablespoons each:

Turmeric

Cumin

Coriander

Paprika

Chili powder

Cinnamon stick

Salt and pepper to taste

Let's Put It Together:

First brown the meat on the cooktop and set aside. Then fry the garlic onion and spices in the oil.

Once the onions and garlic are soft and the spices are fragrant,add the meat back into the pan and deglaze the pan with some red wine. Pour in the tomato sauce, chicken stock, olives and tomatoes.