Place goat cubes into bowl. Add harissa seasoning, lemon zest, garlic powder, oregano, salt and pepper and toss to coat. Cover and refrigerate 1 to 8 hr.
Sauté goat cubes in 1 tbsp. oil in Dutch oven over medium-high heat until browned, then remove from Dutch oven.
Sauté onions and carrots in remaining 1 tbsp. oil in Dutch oven over medium-high heat until softened. Return goat cubes to Dutch oven. Stir in tomatoes and cinnamon stick and heat to a boil. Reduce heat to low.
Cover and cook 2 hr. or until goat cubes are fork-tender. Stir in chickpeas and lemon juice and cook 10 min. Discard cinnamon stick and any bones from goat cubes before serving. Serve with hot cooked couscous, if desired.
Ingredients
Swap Protein
Thomas Farms Bone-In Lamb Shoulder for Stew
1 pkg. Thomas Farms® Bone-In Lamb Shoulder for Stew
1 tbsp. dried harissa seasoning
1 tbsp. grated lemon zest
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. kosher salt
½ tsp. ground black pepper
2 tbsp. olive oil
2 cups diced onions
3 cups peeled 1" carrot pieces
1 can (28 oz.) diced tomatoes
1 cinnamon stick
1 can (15 oz.) chickpeas, drained
2 tbsp. lemon juice
Instructions
Place lamb into bowl. Add harissa seasoning, lemon zest, garlic powder, oregano, salt and pepper and toss to coat. Cover and refrigerate 1 to 8 hr.
Sauté lamb in 1 tbsp. oil in Dutch oven over medium-high heat until browned, then remove from Dutch oven.
Sauté onions and carrots in remaining 1 tbsp. oil in Dutch oven over medium-high heat until softened. Return lamb to Dutch oven. Stir in tomatoes and cinnamon stick and heat to a boil. Reduce heat to low.
Cover and cook 2 hr. or until lamb is fork-tender. Stir in chickpeas and lemon juice and cook 10 min. Discard cinnamon stick and any bones from lamb before serving. Serve with hot cooked couscous, if desired.
