This traditional Moroccan curry is an ideal way to prepare goat; the sweet caramelized makfoul pairs perfectly with the tender, slow-roasted shoulder. Slideshow: Mororccan Recipes 

January 2015


Recipe Summary

4 hrs


Goat Curry


Make the curry
  • Heat the oil in a tagine or Dutch oven over medium-high heat until shimmering. Brown the shoulder on both sides, about 3 minutes per side, lowering the heat as needed to prevent burning. Set the shoulder aside, reduce the heat to medium and add the chopped onion. Sauté until softened, about 4 minutes. Then add the garlic, salt, ground seasonings and saffron. Sauté until aromatic, about 30 seconds, then stir in the chicken broth and add the bay leaves, cardamom and cinnamon.

  • Return the goat to the pot, bone side down; bring to a simmer, then cover and reduce the heat to low. Simmer for 2 hours, then flip the goat over and simmer for 1 more hour.

Meanwhile, make the makfoul
  • In a large skillet, warm the olive oil on medium-low heat for 1 minute, then add the sliced onion. Sauté until softened, about 4 minutes, then add the chopped tomatoes and a pinch of salt. Continue to sauté the onion and tomato until caramelized, about 45 minutes, stirring every 5 minutes. Once caramelized, stir in the honey and reduce the heat to low to stay warm.

  • When the goat is tender and easily pulls away from the bone, remove it from the tagine and set it on a cutting board to rest for 10 minutes. As the shoulder rests, fish the bay leaves, cardamom pods and cinnamon stick from the tagine; raise the heat to medium and gently reduce the liquid by 1/3 to help concentrate the flavors, then return the heat to low.

  • Once the goat has rested, remove the bones and cut up the meat into bite-sized pieces. Return the goat meat to the tagine, add salt to taste and serve. When plating the curry, add a spoonful of the makfoul on top and garnish with freshly chopped parsley.