![Moroccan Goat Curry](https://cdn.statically.io/img/www.foodandwine.com/thmb/T_WMbtA4oMGkUtY0AuAwJB-lH_k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/xl-moroccan-goat-curry-ad353414c89a4ce78a4f5d5c6cd53843.jpg)
Ingredients
Goat Curry
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2 tablespoons coconut oil
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2 to 3 pounds whole goat shoulder or lamb
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1 onion, chopped
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2 cloves garlic, chopped
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1 teaspoon salt plus more to taste
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1 teaspoon turmeric
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1 teaspoon ground cumin
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1/2 teaspoon ground ginger
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1/2 teaspoon ground coriander
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1/2 teaspoon ground fenugreek
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1/2 teaspoon cayenne pepper
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1/2 teaspoon black pepper
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1/4 teaspoon ground cloves
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1 pinch (10 strands) saffron
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2 cups chicken broth
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3 bay leaves
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3 green cardamom pods
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1 cinnamon stick
Makfoul
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1 tablespoon olive oil
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1 onion, thinly sliced
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4 tomatoes, chopped
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1 pinch salt
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1 tablespoon honey
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Fresh parsley, to garnish
Directions
Make the curry
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Heat the oil in a tagine or Dutch oven over medium-high heat until shimmering. Brown the shoulder on both sides, about 3 minutes per side, lowering the heat as needed to prevent burning. Set the shoulder aside, reduce the heat to medium and add the chopped onion. Sauté until softened, about 4 minutes. Then add the garlic, salt, ground seasonings and saffron. Sauté until aromatic, about 30 seconds, then stir in the chicken broth and add the bay leaves, cardamom and cinnamon.
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Return the goat to the pot, bone side down; bring to a simmer, then cover and reduce the heat to low. Simmer for 2 hours, then flip the goat over and simmer for 1 more hour.
Meanwhile, make the makfoul
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In a large skillet, warm the olive oil on medium-low heat for 1 minute, then add the sliced onion. Sauté until softened, about 4 minutes, then add the chopped tomatoes and a pinch of salt. Continue to sauté the onion and tomato until caramelized, about 45 minutes, stirring every 5 minutes. Once caramelized, stir in the honey and reduce the heat to low to stay warm.
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When the goat is tender and easily pulls away from the bone, remove it from the tagine and set it on a cutting board to rest for 10 minutes. As the shoulder rests, fish the bay leaves, cardamom pods and cinnamon stick from the tagine; raise the heat to medium and gently reduce the liquid by 1/3 to help concentrate the flavors, then return the heat to low.
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Once the goat has rested, remove the bones and cut up the meat into bite-sized pieces. Return the goat meat to the tagine, add salt to taste and serve. When plating the curry, add a spoonful of the makfoul on top and garnish with freshly chopped parsley.