Moroccan Goat


  • 1.5kg forequarter (to be boned) or 600g – 800g diced forequarter chops
  • Extra virgin olive oil
  • 2 cloves finely chopped garlic (or to taste)
  • 1tsp ground ginger
  • 1tsp paprika
  • 1tsp ground cumin
  • Cracked black pepper
  • 1 small lemon, unpeeled& very finely sliced
  • 2 chopped onions
  • ½ tsp ground turmeric
  • 1 cup water or red wine
  • 1 tin chopped tomatoes
  • 2 small carrots, thinly sliced
  • Salt flakes
  • 200g fresh dates, halved & pitted
  • 200g dried apricots, halved
  • ½ cup coriander leaves (optional)


  • Place goat meat in a large, shallow dish and add 3 tbsp extra virgin olive oil, 2 cloves finely chopped garlic, 1 tsp ground ginger, 1 tsp paprika, 1 tsp ground cumin and cracked black pepper. Add 1 small very finely sliced unpeeled lemon and toss to coat. Rest covered in fridge for 10 – 15 mins.
  • Preheat oven to 200c
  • Heat 1 tbsp oil in a large ovenproof dish and add 2 chopped onions.
  • Stir over medium heat for 2-3 mins
  • Add ½ tsp ground turmeric, 1 cup water (or red wine), and chopped tomatoes, stir
  • Place goat meat pieces, lemon and juices on top of the onion, turn to coat and bake covered for 60 mins.
  • Add 2 small peeled, thinly sliced carrots and cook (turn oven to 180c) for a further 10 mins.
  • Add halved & pitted fresh date and apricots.
  • Return to oven for 20 mins or until cooked and tender.
  • Add more red wine or tomatoes if required.

To serve

  • Serve the Moroccan goat with vegetables with juices poured over them.
  • Scatter with ½ cup coriander leaves (optional) and serve with couscous or mash.