Goat tagine

Serves

Prep Time

195

Cook Time

105

Ingredients

1 tsp Sweet Paprika

1 tsp Coriander

1 tsp Ground cumin

0.5 tsp Ground ginger

0.5 tsp Chilli powder

0.5 tsp Ground Cinnamon

0.5 tsp White pepper

0.25 tsp Ground cardoamom

0.25 tsp All spice

1 tsp Salt

1 tbsp Oil

1 lemon (juiced and finely grated rind)

600 g Goat meat (diced, bone in)

0.5 cup Chicken Stock

0.33 cup Dried apricots

0.25 cup Raisins

0.5 cup Greek style yoghurt

0.25 cup Pistachios (roughly chopped)

Cous cous to serve

Combine spices and salt in a large bowl. Add oil, rind and half the lemon juice. Stir to form a paste. Add goat meat and stir until well coated. Cover and refrigerate for 3 hours or more.
Preheat oven to 160C. Place mixture into a casserole dish with a tight fitting lid. Add stock and remaining lemon juice. Stir until well combined.
Cover and cook for 1¼ hours. Stir in dried apricots and raisins. Cook covered for another 30 minutes or until meat is tender. Serve immediately with a dollop yoghurt, sprinkling of pistachio kernels and cous cous.