Goat Tagine
Ingredients
- 600g goat pieces – shoulder & neck
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 red chilli de-seeded & chopped
- 2 tbsp finely grated fresh root ginger
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ras-el-hanout
- 1 cinnamon stick
- ½ tsp saffron strands
- 1 tbsp runny honey
- 125g ready-to-eat dried apricots chopped
- 1 preserved lemon - skin only - roughly chopped
- 1 400g tin chopped tomatoes
- 200 ml water
- 4 tbsp groundnut or rapeseed oil
- salt and black pepper
- 50g chopped pistachios
- 3 tbsp chopped coriander
- 3 tbsp chopped flat leaf parsley
- tbsp chopped mint leaves
Method
Start by marinating the goat. Mix together the cumin, turmeric, ras-el-hanout, saffron and 2 tablespoons of the oil, add the goat meat to the marinade and coat it really well. Cover it and leave it in the fridge for at least 4 or 5 hours but preferably overnight.
Heat the rest of the oil in a large pot or casserole with a lid over a medium heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes until just softened. Add the marinated goat meat and fry for 2-3 minutes until browned on all sides.
Add the cinnamon stick, tomatoes and honey and mix well. Pour in 200ml water and bring the mixture to the boil, then add the apricots and preserved lemon. Reduce the heat and simmer for about 2 hours, or until the goat is meltingly tender. Season to taste and just before serving, stir in the chopped pistachios and fresh herbs.
