Crock Pot Gluten Free Moroccan Goat Stew |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 10 |
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Tasty goat stew. I have also made it with half goat and half lamb. Freezes well. Ingredients:
2 tablespoons butter |
4 shallots, diced |
1 medium sweet onion, diced |
2 lbs goat meat or 2 lbs lamb stew meat, chunked |
3 garlic cloves, minced |
2 large heirloom tomatoes, chunked |
1 cinnamon stick |
2 ounces dried apricots, chopped |
1 quart chicken soup (pho) |
2 cups cooked brown rice |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
2 teaspoons ground ginger |
3 teaspoons paprika |
2 teaspoons turmeric |
1 teaspoon chili powder |
2 teaspoons sea salt |
black pepper (3 grinds) |
baby arugula, washed well |
2 cups cubed roasted butternut squash |
Directions:
1. Coat meat with well mixed spice mixture.
2. melt butter in skillet, cook onion, garlic and shallots until soft and transparent.
3. take half of onion mixure and half of meat and brown until edges are crispy over med high.
4. repeat with remaining meat and onion mixture.
5. place in crock pot while cooking the other half of meat and onion mixture.
6. place meat, tomatoes, cinnamon, apricots and pho in crock pot and cook on high until the meat is fork tender and falling off the bone.
7. after the meat is tender remove the cover, add the pre-cooked brown rice and cook for one half hour more to thicken.
8. top the stew with roasted squash and greens.
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