📝 About This Recipe
Transport your senses to the heart of the Marrakech medina with this luxurious slow-cooked goat tagine. This dish marries the earthy, robust flavor of grass-fed goat with the delicate sweetness of honey and the nutty complexity of culinary argan oil—Morocco's most precious 'liquid gold.' The result is a melt-in-your-mouth stew that balances savory spices with a crunchy, toasted almond finish.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Goat shoulder (cut into 2-inch cubes, bone-in preferred for flavor)
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics and Base
- 3 tablespoons Extra virgin olive oil
- 2 large Yellow onions (grated or very finely diced)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon stick (3-inch length)
- 1 bouquet Cilantro and Parsley bundle (tied with kitchen twine)
- 2 cups Water or Beef stock (as needed)
The Sweet and Nutty Finish
- 1/2 cup Blanched almonds (fried in a little oil until golden)
- 2 tablespoons Wildflower honey
- 3 tablespoons Culinary Argan Oil (ensure it is food-grade/toasted)
- 1 tablespoon Sesame seeds (toasted, for garnish)
👨🍳 Instructions
-
1
In a large bowl, toss the goat meat with the ginger, turmeric, salt, pepper, and the saffron water. Let it marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor depth.
-
2
Place your tagine base or a heavy-bottomed Dutch oven over medium-low heat. Add the olive oil and the grated onions.
-
3
Sauté the onions for 8-10 minutes until they become translucent and start to melt into a paste. Do not brown them.
-
4
Add the marinated goat meat to the pot. Increase heat to medium and brown the meat lightly on all sides for about 5 minutes.
-
5
Stir in the minced garlic and place the cinnamon stick and the tied herb bouquet (parsley and cilantro) in the center.
-
6
Pour in enough water or stock to cover the meat about two-thirds of the way. Bring to a gentle simmer.
-
7
Cover the tagine with its conical lid (or the Dutch oven lid). Reduce heat to the lowest possible setting to maintain a very slow simmer.
-
8
Cook for 2 to 2.5 hours. Check occasionally to ensure there is enough liquid; the meat should be fork-tender and nearly falling off the bone.
-
9
While the meat cooks, fry the blanched almonds in a small skillet with a teaspoon of oil until they are golden brown. Drain on paper towels.
-
10
Once the meat is tender, remove the herb bouquet and the cinnamon stick. Stir in the honey and allow the sauce to simmer uncovered for 10 minutes to reduce and thicken into a rich glaze.
-
11
Just before serving, drizzle the culinary argan oil over the meat. This oil is heat-sensitive, so adding it at the end preserves its nutty aroma.
-
12
Garnish the dish generously with the fried almonds and a sprinkle of toasted sesame seeds. Serve immediately from the tagine.
💡 Chef's Tips
Always use culinary argan oil (made from toasted kernels), not cosmetic argan oil. If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute to retain heat. Goat meat can be lean; if your cut is very lean, add an extra tablespoon of olive oil to the base. Low and slow is the secret—never rush the cooking time or the meat will be tough. For an extra layer of sweetness, add a handful of dried apricots or prunes in the last 30 minutes of cooking.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the rich sauce. Pair with a side of fluffy couscous steamed with a pinch of cinnamon. A fresh Moroccan orange and fennel salad provides a bright, acidic contrast to the rich goat. Serve with hot Moroccan mint tea after the meal to aid digestion. A side of spicy Harissa paste is excellent for those who prefer a heat kick.