Dan and Hannah's


December 2, 2017

This recipe is adapted from Moroccan:a culinary journey of discovery. It is suggested to be served with a salad and chunks of fresh, crusty bread for mopping up the thick, syrupy sauce.

Serves 6

2 lb 4 oz. shoulder of goat, trimmed and cubed

2 to 3 tbsp. olive oil

1 oz. fr...

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