Braised Goat Shoulder with Preserved Lemons

    2 hours 30 minutes

    This would be great to serve with couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.

    7 people made this

    Serves: 8 

    • 1.5 kg 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 (125ml) dry red wine
    • 1 1/2 cups (375ml) chicken stock

    Preparation:10min  ›  Cook:2hours20min  ›  Ready in:2hours30min 

    1. Preheat the oven to 170 degrees C.
    2. Heat the oil in a casserole dish over medium-high heat. Season the goat shoulder with salt and pepper and place into the dish. 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 stock and bring to a simmer.
    3. Cover the casserole dish and bake for 2 hours, or until meat is so tender that it falls off of the bone.

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    Reviews in English (3)


    First time trying goat, it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added.  -  20 Jun 2008  (Review from Allrecipes USA and Canada)


    Goat was extremely tender, had a very nice reduction in the end.  -  16 Jan 2006  (Review from Allrecipes USA and Canada)


    I'm not really sure if my version counts as made it... I found that I did not have a few key ingredients such as preserved lemons or pitted prunes. So i substituted the lemons for 2 tablespoons of lemon juice; the prunes for 2 small plums and 1.5 tablespoons of brown sugar. I added a 1/2 tsp of ground ginger, and about a 1/4 cup of chopped parsley. I also added 1.5 tablespoons of rice vinegar to replace the wine. I cooked for 2 hours in a tagine(Dutch oven should be fine too). Results were delicious!!  -  05 Apr 2017  (Review from Allrecipes USA and Canada)