Goat is a delicious alternative to lamb, with less fat but heaps more flavour. The Moroccan spice mix and preserved lemons in this tagine perfectly balance out the goaty aromas for an all round winning feast.
Serving 2, you’ll need…
500g diced goat, off the bone
A large handful of new potatoes
1 fennel bulb
½ a head of Spring cabbage, or 2 handfuls of spinach
A handful of small vine tomatoes
1 tin of chopped tomatoes
400ml vegetable stock
1 Red onion
1 clove of garlic
A small handful of dried apricots, roughly chopped
2 preserved lemons, roughly chopped
3 lime leaves
3 sprigs of lemon thyme
1 tsp pomegranate molasses
A handful of toasted flaked almonds to garnish
Fresh coriander, roughly chopped, to garnish
1 tsp cumin seeds, ground
1 tsp sumac
1 tsp ground coriander
1 tsp ground ginger
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp allspice
A generous crack of salt & pepper
1 tsp harissa paste
A day in advance…
Combine the spices in a bowl, adding the Harissa paste in last.
Place the raw, diced goat in a large dish and massage with half of the spice mix (saving back half for tomorrow), ensuring every piece is evenly covered.
Add in the chopped preserved lemons, the sprigs of lemon-thyme, the crushed clove of garlic, lime leaves, pomegranate molasses and a generous glug of top quality olive oil. Massage again, cover and leave in the fridge over night to marinate.
Remove the goat from the fridge to allow to come up to room temperature.
Finely slice the red onion and the fennel, and roughly chop the dried apricots.
Heat some olive oil in a pan and add the chopped onion.
Once the onion has softened a little, add in the rest of the spice mix that you held back and cook for 3 minutes, stirring so as not to let it catch.
Now add the sliced fennel and chunks of goat, making sure to scrape in every last bit of marinate with it and fry until brown all over.
Add in the tinned tomatoes and stock and allow to bubble, then turn the heat down to a simmer.
Halve any larger potatoes and place on the heat in a pan of cold water. Par-boil, drain & set aside.
Chop the spring greens into chunky ribbons and add to the tagine with the the par-boiled potatoes and baby vine tomatoes. Lastly, add in the dried apricots and allow to simmer for 5 more minutes before taking off the heat. In this time, you can wash and chop the coriander.
Plate up and garnish with the toasted almonds and the chopped coriander.