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