This hearty, aromatic stew is super satisfying. I love this recipe because we grow and raise everything that goes in it! Except for the spices, that is. Now in January, we still have sweet potatoes and carrots in storage, and the freezer is stocked with frozen tomatoes and okra. I have written this recipe for a goat shoulder, but it can also been done with shanks, a leg roast, or stew meat. If you are using stew meat, I would recommend adding bones for a better broth. This recipe would be great with beef or mutton, as well.
The time this recipe takes to cook depends on your cooking apparatus. I use a crock pot because it is easy. Any frozen ingredients, such as tomatoes or okra, should be thawed and warmed before adding, otherwise it will really slow down the cooking. Your crop pot may cook faster or slower than mine. This can also be done in a dutch oven in the oven or on the stove top. Some people may prefer the instant pot or a pressure cooker. Like most stews, it can be made ahead and reheated.
I love this stew with couscous, but you can also serve it with rice, flatbread of any persuasion, or cornbread.
Curry Paste Demystified
The recipe starts with making a spice paste, also called a curry paste. I learned this method watching the Big Family Cooking Showdown (highly recommended) on Netflix. It was a real “Aha moment”; since then I have been making curries left and right. This recipe calls for cayenne, but it is small amount that just gives the dish a gentle warming element. We are cooking for a picky two-year old, after all. If you like food with a little more kick go ahead and double it.
Start by dicing an onion and measuring all your spices into a small bowl or cup. Heat a high temperature fat such as ghee, lard or coconut oil in a saucepan. Fry the onion with the spices for about 5 minutes, stirring frequently so the spices do not stick and burn. Then, add 1 cup of tomato – fresh, diced, frozen or stewed, it’s up to you! I use tomatoes that I have blanched and frozen during peak tomato season. If you are using fresh tomatoes, I’d recommend blanching and peeling them. Let the tomato, onions and spices simmer for another five or until the onions are really soft. Then, puree the whole thing with an immersion blender or in a food processor (once cooled slightly). I cover the pan with a lid, leaving just enough space for the immersion blender, and tip the pan so that the immersion blender is completely covered. Otherwise it can splatter.
North African Spiced Goat Stew with Sweet Potatoes and Okra
Ingredients
- 3 Tablespoons oil, ghee, or lard
- 1 medium onion, diced
- 1-1/2 teaspoons sweet paprika
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1-1/2 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne
- 3 cups tomato
- 2 lb goat shoulder roast
- 4 medium carrots, chopped
- 1 large sweet potato, chopped
- 1 cup okra, chopped
- salt to taste
Directions
- Step 1 Make the curry paste by heating 2 Tablespoons fat over medium heat in a sauce pan. Add onion and spices, and cook, stirring frequently, for 5 minutes. Add 1 cup of the tomato and simmer for another 5 minutes or until the onions are very soft. Remove from heat, puree, and set aside
- Step 2 Prepare the meat. Heat 1 Tablespoon fat in a wide skillet. Pat the meat dry and salt and pepper it liberally. Sear the meat for 2 minutes on each side
- Step 3 Assemble the stew in the crock pot. Place meat, curry paste, 1 cup of water and the remaining tomato in the crock pot on HIGH. Once it begins to bubble, turn to LOW and continue cooking until the meat is falling off the bone, 4 to 6 hours
- Step 4 Remove bones and break meat into chucks as desired. Add sweet potato, okra, and carrots. Add water if necessary to cover all the vegetables. Continue cooking until vegetables are tender, about 2 hours
- Step 5 Serve with rice, couscous, flatbread or cornbread
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