Moroccan Cabrito – Where goats are no longer pets

Growing up in Napier we had pet goats.  OK, goats do not make nice pets so in reality they were rescued wild goats that were put to work as lawn mowers and blackberry clearers on our large steep section.  There were friendly and sort of tame…

  • my younger brother Steve  went head to head with them as scrum practice
  • they loved to be hand fed the lush grass that was out of their reach
  • they all had little houses to live in
  • and they all had names – Silver, Tammy, Nanny….


BUT WE NEVER ATE THEM!!! at least not to my knowledge.

Over recent weeks Dianne has expressed an interest in trying Goat meat – not in a curry but in a way she can taste what she is eating – and this week she got determined and said we are having goat for dinner.  My task was to work out how we were having it and make it happen which is not an easy task when you factor in all the likes and dislikes…as well as being goat friendly.

This recipe for Moroccan Cabrito ticked all the boxes.  I really enjoyed the sweetness of the prunes in this dish although Dianne & Rob are not that keen on fruit with their meat.  Other than that it tasted a bit like hogget (older than lamb but not as old mutton).

Moroccan Cabrito
  • 400gm of cabrito/capretto (Young Goat) leg steak
  • 1 Onion peeled & diced
  • 1 Tablespoon Olive oil
  • 1 teaspoon  Saffron powder (or 6 saffron threads)
  • 3 black Peppercorns – crushed
  • 1 teaspoon ground Ginger
  • 1 Cup  Water
  • 1 teaspoon  finely grated Lemon rind
  • 1 cup pitted Prunes
  • 1 cup  roasted Almonds – slivers or slices
  • 2 sprigs  Mint



  1. Dice meat into 2cm cubes
  2. Combine meat, onion, olive oil & spices in saucepan
  3. Add water, cover, bring to the boil then reduce to a simmer for 40 minutes or until meat is nice and tender
  4. Add lemon rind and prunes to liquid
  5. Cook with lid off for 10 minutes to thicken the sauce
  6. Serve with Boiled Rice or Cous Cous
  7. Sprinkle with roasted almond slivers and mint sprigs


  • Serves 4
  • You can cook this in a casserole instead of a saucepan. Place in oven at 160C for 1½ hours
  • Pairs well with a New Zealand Pinot Noir.
...and a tangy lemon pannacotta to finish
…and a tangy Lemon Pannacotta to finish

One thought on “Moroccan Cabrito – Where goats are no longer pets

  1. Better recipe that we ever had…. You did eat Roast hind leg of a nanny goat [NOT one of ours!] and enjoyed it – None of us liked the hind leg of a billy goat that someone gave us – it was a very strong meat!


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