This is a Fusion recipe for a North African inspired tagine of goat meat in a spiced tomato base that's finished with fresh mixed herbs. Traditionally tagines are served with couscous or fonio (in West Africa) but this dish would work with rice at a pinch.
This dish is rich and aromatic and makes a great 'winter warmer'. It will work with mash, but I would suggest a mixed mash, a combination of potatoes, sweet potatoes and carrots as this blends traditional Tagine ingredients into the mash itself.
As in every great tagine, there is a blend here of meat and fruit. Apricots with their tartness go very well with goat meat. If goat meat is hard to get mutton will work, but you can substitute lamb at a pinch, however hoggat (lamb over 8 month old would be best).
Go to the printable version of the recipe
1 tsp ground turmeric
2 tsp ras-el-hanout spice mix
1/2 tsp saffron threads
4 tbsp vegetable oil
600g (1lb 6oz) goat meat (a mixture of shoulder, neck and leg), cut into large dice
1 onion, finely chopped
2 garlic cloves, chopped
1 red chilli, stalk membranes and seeds removed, chopped
4cm (1 1/2 in) piece of fresh root ginger, unpeeled, finely grated
1 cinnamon stick
1 x 400g tin of tomatoes
1 tbsp honey
125g (4 1/2 oz) ready-to-eat dried apricots, roughly chopped
1 medium preserved lemon, skin only, coarsely chopped
sea salt and freshly ground black pepper
50g (1 3/4 oz) pistachios, coarsely chopped
3 tbsp coarsely-chopped fresh coriander leaves
3 tbsp coarsely chopped fresh flat leaf parsley
3 tbsp coarsely chopped fresh mint leaves
Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2–3 minutes, or until just softened. Add the marinated goat meat and fry for 2–3 minutes more, or until nicely browned all over.
Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml (3/4 cup) of water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45–60 minutes, or until the goat meat is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
Just before serving, stir in the chopped pistachios and herbs.
Serve accompanied by couscous
This dish is rich and aromatic and makes a great 'winter warmer'. It will work with mash, but I would suggest a mixed mash, a combination of potatoes, sweet potatoes and carrots as this blends traditional Tagine ingredients into the mash itself.
As in every great tagine, there is a blend here of meat and fruit. Apricots with their tartness go very well with goat meat. If goat meat is hard to get mutton will work, but you can substitute lamb at a pinch, however hoggat (lamb over 8 month old would be best).
Go to the printable version of the recipe
Goat Tagine Recipe
Ingredients:
2 tsp ground cumin1 tsp ground turmeric
2 tsp ras-el-hanout spice mix
1/2 tsp saffron threads
4 tbsp vegetable oil
600g (1lb 6oz) goat meat (a mixture of shoulder, neck and leg), cut into large dice
1 onion, finely chopped
2 garlic cloves, chopped
1 red chilli, stalk membranes and seeds removed, chopped
4cm (1 1/2 in) piece of fresh root ginger, unpeeled, finely grated
1 cinnamon stick
1 x 400g tin of tomatoes
1 tbsp honey
125g (4 1/2 oz) ready-to-eat dried apricots, roughly chopped
1 medium preserved lemon, skin only, coarsely chopped
sea salt and freshly ground black pepper
50g (1 3/4 oz) pistachios, coarsely chopped
3 tbsp coarsely-chopped fresh coriander leaves
3 tbsp coarsely chopped fresh flat leaf parsley
3 tbsp coarsely chopped fresh mint leaves
Method:
Mix together the cumin, turmeric, ras-el-hanout, saffron threads and 2 tbsp of the vegetable oil until well combined. Add the goat meat to the marinade and toss to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). You can even prepare this the evening before and put in the fridge to marinate over night.Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2–3 minutes, or until just softened. Add the marinated goat meat and fry for 2–3 minutes more, or until nicely browned all over.
Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml (3/4 cup) of water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45–60 minutes, or until the goat meat is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
Just before serving, stir in the chopped pistachios and herbs.
Serve accompanied by couscous
Printable version of the Recipe
fusion, meat, stew, spices, vegetables
Meat
Fusion
Goat Tagine
https://fabulousfusionfood.blogspot.com/2019/04/goat-tagine-recipe.html
Goat Tagine. This is a modern Fusion recipe for a North African inspired stew of aromatic goat in a tomato, spice and herb base.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlxpqO3IYaq6rZ-bY-J-PoQCRptY1KNG2CiXWxs7NRgWLEWQcx-VYss52Vrric1S2KrtsU8UaMEzRqBczZRX-PCJ1gnH710cuMxj7bIJ_VyHBRWD2_kFwN8xAKKR_WM00ppHI0znz67Q/s1600/goat-tagine.png
2019-04-22
Yield: 4
Goat Tagine
Goat Tagine. This is a modern Fusion recipe for a North African inspired stew of aromatic goat in a tomato, spice and herb base.
prep time: 60 mins
cook time: 90 mins
total time: 150 mins
Ingredients:
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ras-el-hanout spice mix
- 1/2 tsp saffron threads
- 4 tbsp vegetable oil
- 600g (1lb 6oz) goat meat (a mixture of shoulder, neck and leg), cut into large cubes
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 red cayenne chilli, stalk, membranes and seeds removed, chopped
- 4cm (1 1/2 in) piece of fresh root ginger, unpeeled, finely grated
- 1 cinnamon stick
- 1 x 400g tin of tomatoes
- 1 tbsp honey
- 125g (4 1/2 oz) ready-to-eat dried apricots, roughly chopped
- 1 medium preserved lemon, skin only, roughly chopped
- sea salt and freshly ground black pepper
- 50g (1 3/4 oz) pistachios, coarsely chopped
- 3 tbsp coarsely-chopped fresh coriander leaves
- 3 tbsp coarsely chopped fresh flat leaf parsley
- 3 tbsp coarsely chopped fresh mint leaves
Method:
- Mix together the cumin, turmeric, ras-el-hanout, saffron threads and 2 tbsp of the vegetable oil until well combined. Add the goat meat to the marinade and toss to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). You can even prepare this the evening before and put in the fridge to marinate over night.
- Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2–3 minutes, or until just softened. Add the marinated goat meat and fry for 2–3 minutes more, or until nicely browned all over.
- Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml (3/4 cup) of water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45–60 minutes, or until the goat meat is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
- Just before serving, stir in the chopped pistachios and herbs.
- Serve accompanied by couscous.
© Dyfed Lloyd Evans
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