Goat and garlic with jeweled couscous from The Chef and the Slow Cooker (page 229) by Hugh Acheson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 12-15 hours. Can substitute lamb shoulder for goat shoulder, and water or stock of your choice for vegetable stock.

  • fprincess on August 19, 2024

    Cooked 5 hour at low temp (73C) followed by 11 hours at medium (used the slow cooker mode of the instant pot). The meat was very tender at the end, pretty much falling apart. I let it cool and separated the meat from the sauce, removed all the bones. The next day, I reduced the sauce and added honey to it, added the meat back and served the stew on top of couscous with a generous sprinkle of fresh oregano. I found the flavors on the milder side so having the fresh oregano on top was key. I would probably use more of everything next time (more garlic, more coriander seeds, etc). https://forums.egullet.org/topic/48190-the-goat-topic-tips-techniques/?do=findComment&comment=2423273

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