Slow Cooked Goat Shoulder Moorish Style Recipes
GOAT SHOULDER BRAISED WITH PRUNES AND PRESERVED LEMONS
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.
Provided by Always Cooking Up Something
Categories Everyday Cooking
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- 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 : Calories 306 calories, Carbohydrate 12 g, Cholesterol 107.5 mg, Fat 9 g, Fiber 1.4 g, Protein 39.3 g, SaturatedFat 2 g, Sodium 905.2 mg, Sugar 7.4 g
SLOW-COOKED GOAT SHOULDER MOORISH STYLE
This recipe adapts beautifully to lamb shoulder.
Provided by Mike Emanuel
Categories dinner, main course
Time 5h30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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).
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 4 grams, Sodium 1691 milligrams, Sugar 9 grams
SLOW ROASTED GOAT SHOULDER
One pan recipe for slow roasted goat leg seasoned with aromatic spices and served on a bed of vermicelli rice. The result is tender and juicy meat that will impress your guests!
Provided by Jeehan
Categories Main Course
Time 2h55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees.
- In a bowl, add all seasonings ( garlic, paprika, olive oil, salt, onion powder, balsamic vinegar, seven spices, and black pepper)
- Mix until all seasonsing are combined.
- Pour the seasonings mixture over the goat shoulder, rub the shoulder, make sure its all coated with the seasonings.
- Place seasoned goat shoulder in a baking dish, add water, cardamom pods, and garlic cloves.
- Cover tightly with foil.
- Bake at 450 degrees for 40 minutes, lower the heat to 350 degrees, and bake for 2 hours.
- Serve it over rice and enjoy.
Nutrition Facts : Calories 1359 kcal, Carbohydrate 27 g, Protein 188 g, Fat 49 g, SaturatedFat 4 g, Sodium 2360 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 24 g, ServingSize 1 serving
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