Nothing says home cooked meal, quite like a delicious meaty stew.
Thanks to Jenny Kay the whole family can now relish in a flavoursome offering of goat tagine stew, guaranteed to satisfy all food critics around the table.
Give goat a try!
This recipe will teach you how to prepare goat tagine stew.
Ingredients:
- 30ml olive oil
- 1kg goat stewing meat or lamb knuckles
- 2 large onions (chopped)
- 10ml garlic (chopped)
- 15ml grated ginger
- 10ml ground cumin
- 10ml ground coriander
- 10ml paprika
- 5ml harrisa ground spice
- 10ml salt
- black pepper
- 400g tin of chopped tomatoes
- 500ml lamb or chicken stock
- 125g dried apricots
- 50g whole almonds
- 125ml chopped coriander
- pap (for serving)
READ: Lemony couscous with chickpeas - recipe
Instructions:
1. Heat the oil in a pot and fry the meat in batches until browned.
2. Remove and set aside.
3. Add the onion, garlic and ginger and simmer until soft.
4. Add the spices and fry until fragrant.
5. Return the meat to the pot and add the tomatoes and stock and simmer covered until the meat is soft.
6. About 1-2 hours.
7. Remove the lid and add the apricots and almonds and simmer until the sauce has reduced and thickened.
8. Stir in the coriander and serve with pap, couscous or rice.
READ: Jenny Morris's salt & pepper squid - recipe
Serves 4-6