Moroccan Sous Vide Goat Recipe

Cooking Directions

• STEP 1.In a bowl, mix together paprika, cumin, coriander, cinnamon, ginger, garlic powder, salt, and pepper.
• STEP 2.Rub the spice mixture all over the goat meat, ensuring it is evenly coated.
• STEP 3.Place the seasoned meat in a vacuum-sealed bag and seal it using a vacuum sealer.
• STEP 4.Preheat a water bath to 160°F (71°C) using a sous vide machine.
• STEP 5.Submerge the sealed bag in the water bath and cook for 8-10 hours.
• STEP 6.Once cooked, remove the meat from the bag and pat it dry with paper towels.
• STEP 7.Heat oil in a skillet over high heat and sear the meat on all sides until browned.
• STEP 8.Slice the meat and serve with couscous or rice, garnished with fresh herbs.

Cooking Tips

• If you don't have a vacuum sealer, you can use a ziplock bag and remove the air using the water displacement method.
• For a spicier version, add a pinch of cayenne pepper or chili powder to the spice mixture.
• Make sure the meat is fully submerged in the water bath during the sous vide cooking process.

Storage and Serving

• Leftover Moroccan Sous Vide Goat can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meat in a skillet over medium heat until warmed through.
• Serve with couscous or rice and garnish with fresh herbs.