Here's a delicious recipe for cooking goat Moroccan-style. You could easily substitute lamb or mutton for goat. These quantities are enough for four people.
1 tbsp olive oil
750g goat or lamb shoulder, deboned and cubed
1 onion, finely chopped
2 cloves of garlic, crushed
1 can tomatoes
1 cinnamon stick
30g dried apricots, roughly chopped
goat or lamb stock or water
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Salt and freshly ground pepper
a handful of finely chopped coriander
Harissa to taste
zest and juice of half a lemon
1 tbsp honey
300g pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.
Mix all the spice mixture ingredients in a large bowl and toss the meat in the mixture until well coated.
Heat the oil in a tagine or large saucepan and when hot, add the onion to the pan and sweat for one minute or so until transparent.
Add the meat and garlic to the tagine and brown.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the meat. Bring to the boil then reduce to a slow simmer. Leave to cook for 1 to 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the mear). If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the tagine.
Stir in most of the chopped coriander, harissa (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander.
See all our Moroccan Recipes HERE !
With thanks to reader Damian.