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Thread: Moroccan goat tagine - heavenly!

  1. #1
    Established Poster Muddy Springer's Avatar
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    Moroccan goat tagine - heavenly!

    2lb diced goat (leg, shoulder etc off a yearling or ideally a goat kid)
    1 large onion
    2 garlic cloves
    1tsp cinnamon
    1tsp cumin
    1tsp ground ginger
    1tsp tumeric
    1tsp chilli flakes

    450ml lamb stock
    400g dried apricots
    1 400g can chopped tomatoes
    1 400g can chickpeas (not dry ones)

    Fry off the onion and add the herbs and spices and cook for a further minute or two
    Fry off the cubed meat in small batches til it gets a little colour

    Thow everything except the chickpeas into a casserole dish and cook slow for a couple of hours until tender and falling apart (150C), add the chickpeas and cook for a further 15 minutes.

    Serve up with rice/ potato wedges / cous cous or suchlike and a dollop of natural yoghurt. It makes the effort of getting them off the hill and the smell off your shooting clothes worthwhile!!

  2. #2
    Good-looking receipe!

    I like to use scraggier bits of vension tagine-wise. Neck, flank, brisket with their goodly quantities for graviogenic connective tissue seem to respond well to this well-seasoned and slow approach.

    Served, in my household, at least, with couscous: altogether very Moorish.

  3. #3
    i make this a lot with beef but am keen to try with venison and goat if i could get some... where would one source goat if you arent from somewhere you can shoot one!?

  4. #4
    Quote Originally Posted by Muddy Springer View Post
    2lb diced goat (leg, shoulder etc off a yearling or ideally a goat kid)
    1 large onion
    2 garlic cloves
    1tsp cinnamon
    1tsp cumin
    1tsp ground ginger
    1tsp tumeric
    1tsp chilli flakes

    450ml lamb stock
    400g dried apricots
    1 400g can chopped tomatoes
    1 400g can chickpeas (not dry ones)

    Fry off the onion and add the herbs and spices and cook for a further minute or two
    Fry off the cubed meat in small batches til it gets a little colour

    Thow everything except the chickpeas into a casserole dish and cook slow for a couple of hours until tender and falling apart (150C), add the chickpeas and cook for a further 15 minutes.

    Serve up with rice/ potato wedges / cous cous or suchlike and a dollop of natural yoghurt. It makes the effort of getting them off the hill and the smell off your shooting clothes worthwhile!!
    Sounds lovely.

    I will have to get some goat meat out the freezer.

    I was also going to cook a traditional Jamaican Curried goat, rice and peas.

    Have you also given that a try?

    Cheers

    Ross

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