Servings: 4 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins


I have been fortunate to visit Morocco on several occasional and fell in love with the way they cooked their goat. While the taste varied from region to region, it always seemed to be a favourite with the locals. When my local farm shop started selling goat, I couldn't believe my luck. I later did a little research and found you can find goat in quite a lot of butchers. So, I thought it was time to create a Moroccan inspired goat recipe. This dish has a warm spicy flavour and the meat turns out really tender. I hope you enjoy it.


The Goat

  • Goat (400g)
  • Red Onions
  • Garlic (4 cloves)
  • Ginger (1 tbsp)
  • Natural Yogurt (200g)
  • Tomato Pure

Morocco Spice

  • cumin (4 tbsp)
  • Caraway Seeds (4 tbsp)
  • Fennel (4 tbsp)
  • Cloves (4 tbsp)
  • Cardamom Pods (1 tbsp)
  • Cayenne Pepper (1 tbsp)
  • Black Pepper (1 tbsp)


The dish is super simple to create, the thing that takes the longest is creating the spice. What I have done is made 4 times more spice than I need and stored the remaining mix in a spice jar for next time.

First prepare the spices. If you just want to make enough for the dish and not store any, then divide all the above number by 4. The reason I recommend making in bulk, is by the time you have ground it, done the washing up etc, you might as well have made more. It tastes so delicious I am sure will use it quickly! Make sure you use a quality grinder, otherwise the seeds won't break up. Alternatively use a pestle and mortar if you have one and are feeling strong and patient!

Next slice the goat into thin slices, crush your garlic and chop your onions. Then add some olive oil to the pan and warm up the spices. Next put in your garlic, ginger, tomato pure and onions and give a good stir. If the spice starts to dry out add a little boiling water. Next add the goat. It is hard to say how long it takes to cook the goat, because it depends on the cut of meat. If it is the tenderloin, then don't overcook it. If it already chopped up when you buy it, then you might want to cook it a little longer. The add 3/4 of your yogurt, saving some back as a dip.

Serve with, spinach, kale or salad.