Entree: Saudi Arabia – Eastern Province – كبريت ➤ Kabrit (Slow-braised spiced goat stew typical of Saudi Arabia's Eastern Province)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) bone-in goat shoulder, cut into 2–3 inch pieces
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 16 oz / 450 g)
- 6 garlic cloves, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 cups (480 g) canned crushed tomatoes or chopped fresh tomatoes
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 g) baharat spice blend or substitute: 1 tbsp (15 g) ground cumin + 1 tbsp (15 g) ground coriander + 1 tsp (2 g) ground cinnamon + 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin (additional)
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 2 cups (480 ml) beef or lamb stock or water, more as needed
- 1 tbsp (15 ml) lemon juice
- 2 medium potatoes, peeled and quartered (optional), 1 lb (450 g)
- Fresh cilantro or parsley for garnish

Instructions

1. Heat ghee and oil in a heavy Dutch oven over medium-high heat. Season the goat pieces with 1 tsp salt and 1/2 tsp pepper. Brown the meat in batches until well caramelized, about 5–7 minutes per batch; remove and set aside.
2. Reduce heat to medium. Add the sliced onions and cook, stirring, until deep golden and softened, about 12–15 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the baharat (or spice mix), turmeric, extra ground cumin, cinnamon stick, cardamom, cloves, and bay leaves. Cook spices 1–2 minutes to bloom their aroma.
4. Add the crushed tomatoes and cook 5 minutes, then return the browned goat to the pot. Pour in the stock or water to nearly cover the meat. Bring to a simmer, then reduce heat to low, cover, and braise gently for 1.5–2 hours, or until meat is tender.
5. If using potatoes, add them after the first hour of braising so they cook through without disintegrating. Adjust liquid as needed; stew should be saucy but not dry.
6. Once meat is tender, remove whole spices if desired, stir in lemon juice and remaining salt and pepper to taste. Garnish with chopped cilantro or parsley and serve hot with rice or flatbread.