Cabrito Goat

Slow Cooked with Lebanese Couscous

Goat benefits from a long and slow cooking process as it breaks down the structure of the meat at a gradual pace, leaving it soft and tender. Leaner than meats such as lamb, goat meat or 'Kid' works beautifully with bold flavours like Middle Eastern spices, as seen here in this Lebanese inspired recipe

INGREDIENTS

Serves 4

For the goat stew

2 tsp olive oil

1 kg Cabrito goat shoulder, diced

2 large white onions, diced

4 cloves garlic, crushed

3 tbsp Ras el hanout

3 tbsp Harissa

1 litre chicken stock

20 dried apricots

1 tin chopped tomatoes

8 baby courgettes, sliced lengthways

2 large carrots, diced

For the couscous

250g Lebanese couscous

500g vegetable stock

4 tbsp pomegranate seeds

3 tbsp chopped parsley

1 tbsp chopped mint

Juice of half a lemon

Salt and pepper

For the yoghurt dressing

200g natural yoghurt

2 tsp Harissa

Food Tip: Cabrito began selling ‘kid’ goat meat to the restaurant industry in 2012 and now sell online. The flavour is richer than lamb, but not as intense as mutton. This dish would work well with either of these meats.

Appliance Tip: If you do not have the TempControl setting on your Miele Induction Hob but want the freedom of not having to check the dish frequently, reduce the stock by half and cook in a Miele Steam Oven at 100°C for 3 hours. For an even slower cook, place the goat in a Miele Gourmet Warming Drawer for 12 hours.

For the goat stew

  1. Using a Miele TempControl Induction Hob on the highest setting, heat the oil in a large saucepan, add the onions and garlic and fry until light brown.

  2. To the pan, add the goat and Ras el hanout and cook until the meat starts to caramelise.

  3. Add the tomatoes and stock, reduce the temperature to the lowest TempControl setting (programmed to 140°C) and cook for approximately 3 hours with a lid on the pan.

  4. Check the meat is tender and almost falling apart before adding the vegetables and apricots.

  5. Remove the lid and cook for a further 45 minutes, or until the sauce has thickened and carrots are soft.

For the couscous

  1. Place the couscous into a solid steam container and add enough hot stock to cover 1cm above the couscous.

  2. Place in a Miele Steam Oven and cook for 25 minutes at 100°C.

  3. Remove from the oven and stir through the parsley, mint, pomegranate seeds and lemon juice, adding salt and pepper to taste.

  4. For the dressing, put the yoghurt into a bowl and gently fold in the harissa.

To Serve

  1. Place the stew, couscous and yoghurt into three separate serving bowls. Transfer a desired amount of each dish onto a warm plate as required.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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