Slow-Cooked Goat Shoulder Moorish Style
- Total Time
- 5 hours 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1bone-in goat shoulder, about 4 pounds look for the meaty Boer breed
- Salt
- freshly ground black pepper
- ½ cup harissa (see recipe, or use store-bought)
- 1large onion, peeled and sliced
- 2carrots, peeled and sliced
- 4garlic cloves, smashed
- 2bay leaves
- 1teaspoon coriander seeds or a few sprigs fresh cilantro
- 1cinnamon stick
- 2tablespoons extra-virgin olive oil
- 2cups low-sodium chicken stock or water
- ½ cup white wine
- 1tablespoon honey
- ½ Moroccan preserved lemon, rinsed and inner flesh removed, finely chopped
- 2sprigs mint leaves, roughly torn
Nutritional analysis per serving (4 servings)
665 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 98 grams protein; 1702 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The evening before you plan to cook the shoulder, season it generously with salt, pepper and ¼ cup of the harissa. Refrigerate overnight and start to bring it to room temperature two hours before you plan to cook it.
- Step 2
Preheat oven to 350 degrees. In a large Dutch oven set over medium heat, cook the onion, carrots, garlic and spices for a few minutes in the olive oil until fragrant and slightly browned. If using cilantro sprigs, tuck them into the vegetables after they’ve cooked. Lay the shoulder over the vegetables.
- Step 3
In a small saucepan, bring the stock, wine and honey to a simmer and pour it over the goat. Cook uncovered in the oven for about 1 hour, adjusting the temperature so the juices maintain a very gentle simmer. Add a little more broth or water if it gets too low. Carefully turn the shoulder over and return to the oven. After 30 minutes, turn again and repeat every 30 minutes until the meat is very tender and nearly falling off the bone. Total cooking time will be 2½ to 3 hours. The slower it cooks, the more meltingly tender it will be. Cool in its juices.
- Step 4
Remove the shoulder and strain the liquid into a bowl, pushing some of the solids through the strainer. Let the liquid settle for a few minutes, then skim off all of the fat. This is made easier if you refrigerate the juices for a half hour or so, partially solidifying the fat.
- Step 5
To serve, gently reheat the meat in the juices and stir in the preserved lemon and sprinkle with mint. Serve with more harissa, yogurt and aromatic baked rice (recipe follows).
Private Notes
Comments
Harissa varies a lot in heat. I will start with a lower amount the first time. Also will cook at a much lower temperature. Probably 225 - 250 in convection oven. Goat varies a lot in toughness. Skimming off the fat is important in goat as the fat can have a very strong flavor.
Added a preserved lemon cut in half to the vegetables as they cooked. we saved the vegetables in the sauce and just put them over plain rice. Excellent flavor.
This is my favorite recipe thus far as I adventure to cook all of the different cuts from a whole goat. My goat shoulder was only 2lbs, but I made the full amount of sauce. I ended up adding more stock to keep it from burning.
Great flavors and resulting sauce. Definitely serve with rice to soak up those delicious juices.
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