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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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 76 people have saved this

What to Drink?

Wine Syrah
Prep Time:
10 Min
Cook Time:
2 Hrs 20 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 pounds goat shoulder
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 10 pitted prunes, chopped
  • 1/4 cup chopped Moroccan preserved lemon
  • 1/2 cup dry red wine
  • 1 1/2 cups chicken broth

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 307 | Total Fat: 9.4g | Cholesterol: 106mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by Toottie 
Goat was extremely tender, had a very nice reduction in the end. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Holly 
First time trying goat, it is quite good and was very tender cooked this way. The reduction... MORE

 
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