Moroccan Goat Stew
  • 2-3 tablespoons olive oil
  • 1/2 cup red onion, sliced
  • 6 small potatoes, sliced round
  • 3 cups tomatoes, diced
  • 1 tablespoon dried parsley
  • 1 tablespoon dried mint
  • salt, to taste
  • 3 pounds goat shoulder meat, cubed
  • 1 packet (7 ounces) Morrocan Tagine Simmer Sauce
  • 2 cups water
  1. In a large deep bottom pan or Dutch oven, heat the olive oil.
  2. Add the onions and potatoes and sauté over medium heat until the potatoes are nicely browned.
  3. Add the tomatoes and cook until any juices from the tomatoes have dried up then add the dried herbs, salt and pepper.
  4. Add the goat meat and brown on all sidesthen pour in the simmer sauce.
  5. Add the water then cover and reduce heat. Cook for two hours on low, checking frequently for the need to add more liquid.
  6. Serve hot over rice or couscous.
Recipe by Saffron Road Food at