Goat Meat Tagine is a modern African Fusion recipe for a classic North African style dish of goat meat, spices, apricots, onion and herbs slowly cooked until the goat meat is very tender. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Goat Meat Tagine.
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Ingredients:
1 large onion, roughly chopped
1kg goat meat, cubed
10 dried apricots, halved
400ml good quality vegetable or lamb stock
120ml balsamic vinegar
sprig of rosemary
2 bayleaves
1 sprig of thyme
2 garlic cloves, crushed
2 tsp Ras el Hanout
1/4 tsp cayenne pepper
freshly-ground black pepper, to taste
2 tbsp olive oil
Method:
Heat the oil in the base of an earthenware tagine or a heavy-based casserole. When hot add the onion and meat and fry for about 6 minutes, or until the meat is browned all over.
Now add the apricots, stock, balsamic vinegar, rosemary, bayleaves, thyme, garlic, ras el hanout, cayenne pepper and black pepper to taste. Bring to a boil then reduce to a simmer. Secure the lid and cook gently for about 3 hours, or until the meat is completely tender.
Like many stews this is best if made the day before and re-heated to serve the following day. Traditionally, in North Africa these tagines would be served with couscous or rice, but this version goes particularly well with mashed potatoes.
