Jolleys Boathouse's Goat Tagine by Tony Carroll

Jolleys Boathouse's Goat Tagine by Tony Carroll


Preparation Time: Cook Time:

Ingredients / serves 8

  • 2 kg goat shoulder, diced
  • 2 onions, finely diced
  • 4 garlic cloves, crushed
  • 6 tomatoes, diced
  • 1 tbsp raisins
  • 1½ litre chicken stock
  • 300 ml olive oil
  • 1 cinnamon stick, broken
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • ½ tsp tumeric
  • 1 tsp smoked paprika
  • ⅓ tsp chilli powder
  • ½ tsp powdered ginger
  • 1 tbsp honey

Method

1.
Sweat onions in olive oil really well, add garlic and cinnamon for 3-4 mins. Add all the spices and cook for 5 min.
2.
Add tomatoes and cook for 3 min, then add raisins and honey, and a pinch of salt. Add hot chicken stock and bring to the boil and simmer.
3.
Brown off the goat in a hot pan (in batches), add to sauce and simmer for about 1 hour.
4.
Add toasted almonds to finish.
5.
Serve with couscous.

Jolleys Boathouse's Goat Tagine by Tony Carroll

Jolleys Boathouse's Goat Tagine by Tony Carroll
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community