Goat is a delicious, less fatty alternative to lamb. 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 (if you can’t get hold of goat lamb is fine)
A large handful of new potatoes
1 fennel bulb, sliced
½ a head of Spring cabbage, or 2 handfuls of spinach
A large handful of baby vine tomatoes, halved
½ tin of chopped tomatoes
400ml vegetable stock
1 Red onion, sliced
1 clove of garlic
3 fresh apricots or plums, quartered
2 preserved lemons, pulp discarded & skins finely sliced
2 lime leaves
3 sprigs of lemon thyme
1 tsp pomegranate molasses
A small handful of toasted flaked almonds to garnish
Fresh coriander, roughly chopped, to garnish
1 tsp cumin seeds
1 tsp sumac
1 tsp coriander seeds
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp allspice
A generous crack of salt & pepper
1 tsp harissa paste
A day in advance…
Put all the spices in a mortar & pestle and grind, then add the Harissa paste and grind into a paste.
Place the diced goat in a large dish and massage with half of the spice paste, ensuring every piece is evenly covered. Save back the rest of the spice paste for tomorrow.
Add in the sliced preserved lemon skins, sprigs of lemon-thyme, crushed garlic, lime leaves, pomegranate molasses and a generous glug of olive oil. Massage again, cover and leave in the fridge over night to marinate.
Remove the goat from the fridge about 40 mins in advance to allow to come up to room temperature.
Preheat the oven to 160c fan.
Heat some olive oil in a large, deep pan and brown the marinated goat on all sides, then remove from the pan and set aside on a plate.
Now add the onion to the pan and cook for a few minutes over a medium heat.
Once the onion has softened a little, add in the rest of the spice paste that you held back and cook for a couple of minutes, stirring so as not to let it catch.
Next add in the sliced fennel and chopped vine tomatoes and cook for 3 minutes before adding the goat back into the pan with the tinned tomatoes and stock. Turn up the heat and allow the mixture to boil, then turn it down to a low simmer. Now add in the fresh apricots or plums, cover with a lid and put in the oven for 2½ – 3 hours.
Half an hour before removing the tagine from the oven, slice the new potatoes in half and add them to the pot.
Wash and chop the spring greens and add these to the pot once the tagine is out of the oven but still hot.
Once the tagine has cooled a little and the spring greens are cooked through, plate up and garnish with the toasted almonds and chopped coriander.