Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.

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Recipe Summary

prep:
10 mins
cook:
2 hrs 20 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.

  • Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

Nutrition Facts

306 calories; protein 39.3g 79% DV; carbohydrates 12g 4% DV; fat 9g 14% DV; cholesterol 107.5mg 36% DV; sodium 905.2mg 36% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2008
First time trying goat it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/16/2006
Goat was extremely tender had a very nice reduction in the end. Read More
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/20/2008
First time trying goat it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added. Read More
(5)
Rating: 3 stars
01/16/2006
Goat was extremely tender had a very nice reduction in the end. Read More
(4)
Rating: 5 stars
04/05/2017
I'm not really sure if my version counts as made it... I found that I did not have a few key ingredients such as preserved lemons or pitted prunes. So i substituted the lemons for 2 tablespoons of lemon juice; the prunes for 2 small plums and 1.5 tablespoons of brown sugar. I added a 1/2 tsp of ground ginger, and about a 1/4 cup of chopped parsley. I also added 1.5 tablespoons of rice vinegar to replace the wine. I cooked for 2 hours in a tagine(Dutch oven should be fine too). Results were delicious!! Read More
(2)
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