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Lebanese Goat Meat Stew With Orange

Chef Benedicto Marinas provided this Lebanese grass-fed goat meat stew recipe with orange peel adapted from and in honor of Salma Abdelnour’s cookbook Jasmine and Fire: a Bittersweet Year in Beirut. We welcome goat meat stew recipes if you have a favorite to send in.

A note from customer and chef: “Salma Abdelnour, an acquaintance, has launched her cookbook. As a member of James Beard Foundation, which hosted the event, I was invited to the launch. It was a busy day for me and I had to text my regrets. She was disappointed. Or at least, that’s what she told me. Imagine my surprise when I came home that night to a small package that contained her book. In honor of her kindness and in celebration of her book, I made my favorite Lebanese dish yesterday. Yakhnet Bazella wa Jazar is basically a stew but I really like it a bit dry. Here’s to you Salma…”

“Part of the allure of this dish to me is the explosion of colors especially when the green is added.” – Customer

Ingredients for Goat Meat Stew Recipe

You’ll need goat or lamb stew meat, stock, peas, carrots, onion, butter, a few allspice berries and a lemon and orange for their peels.

Customer Comment: Do you want to know why I’m using allspice corns? I discovered that ground all-spice, can be so overpowering its taste overwhelms everything. . . . this type provides the most subtle hint . . . now the challenge is how do you serve this…with patience, of course. First, count them. Then pluck these tiny items methodically out of the pan. You have the number, you know how many to discover…

Note: Photographs were contributed and used with permission of customer/chef.

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Lebanese Goat Meat Stew with Orange

A traditional Lebanese style goat meat stew scented with orange peel served with carrots and peas.

Course Main Course

Cuisine Lebanese

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 208kcal

Cost 15

Equipment

1 Dutch oven or stew pot

Ingredients

1 lb lamb stew meat
3 small tomatoes sliced and seeded
2 teaspoons unsalted butter
1 tablespoon Cooking oil like light olive oil
1 medium onion
2-3 carrots peeled and sliced
1/2 cup green peas fresh or thawed frozen
1 orange peeled
1 lemon peeled 2 pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all-spice the original recipe demands ground all-spice.
Alternative: 12 whole all-spice corns contained in a muslin bag or remove by hand before serving.
3 cups goat stock or chicken stock

Instructions

Boil tomatoes in a saucepan for a few minutes to remove extra liquid
Season the goat meat with salt and pepper. Heat the oil in a medium sauce pot. Add goat meat and brown.
Add the butter and onion to the pan and cook until tender.
Add tomatoes and carrots.
Cook for three minutes or until carrots are nearly tender.
Add orange peel, lemon peel, and spices.
Add the stock, cover the pot and simmer on low until the goat meat is tender, about 45 minutes to one hour.
When the goat is tender add the peas and cook until warmed.
Remove peels (and whole allspice corns if used).
Season with salt and pepper to taste and serve with bread of your choice.