Goat lends itself wonderfully to rich spicing and punchy aromatics, as this tagine demonstrates. It is particularly good if made ahead of time and reheated a day or two later.

Ingredients

  • For the Goat Tagine:
  • 1 tsp ground ginger
  • 1 tsp freshly ground black pepper
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 675g trimmed shoulder of kid or goat, cut into large chunks (about 5cm square)
  • 50g dried apricots, finely sliced
  • 50g sultanas
  • 1 tblsp rapeseed oil
  • 2 onions, roughly chopped
  • 8 garlic cloves, finely chopped
  • 1 tblsp honey
  • 2 x 400g cans chopped tomatoes
  • ½ tblsp vegetable bouillon powder
  • A handful chopped fresh coriander, to garnish
  • For the Bulgur Wheat Salad:
  • 250g bulgur wheat
  • 500ml hot chicken stock
  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, very finely chopped
  • 1 tblsp shredded fresh mint
  • 2 tblsp chopped fresh flat-leaf parsley
  • Juice of ½ lemon
  • 2 tblsp extra-virgin olive oil
  • Sea salt and ground black pepper

Method

  • For the Goat Tagine, mix all the spices in a small bowl. Place the goat pieces in a large bowl, add half the spice mixture and toss until all the goat pieces are thoroughly coated. Cover and place in the fridge for 1-2 hours to allow the spices to permeate the meat.
  • For the Salad, soak the bulgur wheat in the chicken stock until plumped up and tender. Place the chickpeas in a bowl and roughly mash with a fork. Fold in the bulgur wheat with the red onion, mint and parsley. Whisk together the lemon juice and olive oil and then season with salt and pepper. Fold into the salad and leave at room temperature to allow the flavours to develop.
  • Once the goat meat has been marinated, place the apricots and sultanas in a bowl and cover them with boiling water.
  • Heat the oil in a large high-sided frying pan over a high heat, add the marinated goat pieces and fry until browned all over. Remove the goat from the pan and set aside.
  • Add the onions and garlic to the pan and fry for 1 minute over a low heat, then add the remaining spice mixture and fry until the onions are soft. Add the apricots and sultanas and the soaking liquid, along with the honey, tomatoes and bouillon powder. Bring to the boil, then reduce the heat and simmer for 15 minutes until the sauce has thickened and reduced.
  • Add the goat pieces and toss until coated in the sauce, then half cover with a lid. Cook very gently for 1½ hours if using kid meat, and 2½-2 hours 45 minutes if using goat until the meat is cooked through and tender but still holding its shape.
  • Leave to stand for 10 minutes, then scatter over the coriander and serve on plates with the Bulgur Wheat Salad.