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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

Bone-in goat shoulder, 2.5 lb (1.1 kg); estimated edible cooked goat meat: 680 g, assuming about 60% edible yield after bone and braising
Ghee, 4 tbsp (60 ml; approximately 56 g)
Vegetable oil, 2 tbsp (30 ml; approximately 28 g)
Onion, 450 g, thinly sliced
Garlic, 6 cloves (approximately 18 g), minced
Fresh ginger, 30 g, grated
Canned crushed tomatoes, 480 g
Salt, 10 g
Ground black pepper, 5 g
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 (estimate: Use the explicitly supplied substitute because baharat has no supported single catalog entry. This one original line contains four ingredients; quantities for each are stated in line.)
Ground turmeric, 2 g
Ground cumin, 2 g (additional)
Cinnamon stick, 1 (approximately 2 g)
Green cardamom pods, 4 (approximately 2 g), lightly crushed
Whole cloves, 4 (approximately 0.4 g)
Bay leaves, 2 (approximately 0.4 g)
Beef stock, 480 ml (approximately 480 g), plus more as needed
Lemon juice, 1 tbsp (15 ml; approximately 15 g)
Potatoes, 450 g peeled weight (optional), quartered
Fresh cilantro, approximately 10 g, chopped, for garnish (estimated edible portion: 10 g)

Instructions

1. Heat the ghee and vegetable oil in a heavy Dutch oven over medium-high heat. Season the goat with about half the salt and pepper. Brown in batches, about 5–7 minutes per batch; transfer to a plate.
2. Reduce heat to medium. Add the onions and cook, stirring, until deep golden and softened, 12–15 minutes. Add the garlic and ginger and cook for 1–2 minutes.
3. Stir in the baharat substitute (ground cumin, coriander, cinnamon, and cloves), turmeric, additional cumin, cinnamon stick, cardamom pods, whole cloves, and bay leaves. Cook for 1–2 minutes, stirring.
4. Add the canned tomatoes and cook for 5 minutes. Return the goat and pour in the beef stock to nearly cover the meat. Bring to a simmer, cover, and braise over low heat for 1½–2 hours, or until tender.
5. If using potatoes, add them after the first hour of braising. Continue cooking until tender, adding liquid as needed to keep the stew saucy.
6. Remove whole spices if desired. Stir in the lemon juice and adjust the remaining salt and pepper to taste. Garnish with cilantro and serve hot.