𝙈𝙤𝙧𝙤𝙘𝙘𝙖𝙣 𝙂𝙤𝙖𝙩 𝙈𝙚𝙖𝙩 𝙏𝙖𝙜𝙞𝙣𝙚 𝙬𝙞𝙩𝙝 𝙊𝙣𝙞𝙤𝙣𝙨, 𝙊𝙡𝙞𝙫𝙚𝙨 𝙖𝙣𝙙 𝙥𝙧𝙚𝙨𝙚𝙧𝙫𝙚𝙙 𝙇𝙚𝙢𝙤𝙣

 

Moroccan Goat Meat Tagine with Onions, Olives, Prunes, Almonds and Preserved Lemon

This traditional Moroccan goat meat tagine is rich, tender, and full of authentic Moroccan flavors. Slow-cooked goat meat is combined with onions, garlic, preserved lemon, green olives, sweet prunes, and toasted almonds. Aromatic Moroccan spices and fresh cilantro give this dish its delicious traditional flavor. It is perfect for a special family dinner and is best served with warm Moroccan bread.

Ingredients

• 1 kg goat meat, cut into medium-sized pieces
• 3 large onions, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon saffron threads, optional
• 1 cup water
• 1 preserved lemon
• 1 cup green olives
• 150 g dried prunes
• ½ cup blanched almonds
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Instructions

1. Place the goat meat in a large bowl and season it with ginger, turmeric, cumin, paprika, black pepper, and salt.
2. Heat the olive oil in a traditional tagine or heavy-bottomed pot over medium heat.
3. Add the chopped onions and garlic and cook for 5–7 minutes until the onions become soft.
4. Add the seasoned goat meat and cook for about 8–10 minutes, turning the pieces occasionally.
5. Add the saffron, parsley, cilantro, and water. Cover and cook over low heat for about 1½–2 hours, or until the goat meat becomes tender. Add a little water if necessary during cooking.
6. Wash the preserved lemon, remove the pulp, and cut the peel into thin strips.
7. Add the preserved lemon peel and green olives during the last 15 minutes of cooking.
8. Place the dried prunes in a small saucepan with a little water, honey, and cinnamon. Simmer for 10–15 minutes until the prunes become soft.
9. Toast the blanched almonds in a little oil until golden.
10. Add the cooked prunes and toasted almonds to the tagine during the last few minutes of cooking.
11. Continue cooking uncovered until the sauce becomes rich and slightly thick.
12. Taste and adjust the seasoning if necessary.
13. Serve the Moroccan goat meat tagine hot with fresh Moroccan bread.

Serving Suggestions

Serve this Moroccan goat meat tagine with warm Moroccan bread and a fresh Moroccan salad. The combination of tender goat meat, sweet prunes, toasted almonds, olives, and preserved lemon creates a delicious balance of sweet, savory, and aromatic flavors.

Tips

• Slow cooking is the key to making goat meat tender and flavorful.
• Use good-quality preserved lemons and green olives for an authentic Moroccan taste.
• Do not add the prunes too early, as they may become too soft.
• Toast the almonds just before serving for a delicious crunchy texture.
• If using a traditional clay tagine, cook over low heat and avoid sudden temperature changes.
• You can add a small amount of saffron for extra aroma and color.

Enjoy!

Enjoy this delicious Moroccan goat meat tagine with your family and discover the rich and authentic flavors of Moroccan cuisine! 🇲🇦🍋🫒🥜