Goat tagine with toasted nut couscous

Goat tagine with toasted nut couscous

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

I first tasted goat in France, but it’s a staple meat in many countries in Africa, Asia and the Middle East. It has a similar taste to mutton, and it’s delicious. Toasting the couscous in nut-brown butter enhances its natural flavour.

Ingredients

Quantity Ingredient

For the tagine

Quantity Ingredient
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons ras el hanout
1/2 teaspoon saffron strands
4 tablespoons vegetable oil
600g goat shoulder, neck and leg meat, cut into large dice
1 onion, diced
2 garlic cloves, chopped
4cm piece of ginger, unpeeled, finely grated
1 red chilli, chopped
1 cinnamon stick
400g tin chopped tomatoes
1 tablespoon honey
125g dried apricots, roughly chopped
1 medium preserved lemon, roughly chopped
sea salt
freshly ground black pepper
50g pistachio nuts, roughly chopped
3 tablespoons roughly chopped mint leaves
3 tablespoons roughly chopped coriander leaves
3 tablespoons roughly chopped flat-leaf parsley

For the couscous

Quantity Ingredient
25g unsalted butter
200g couscous
50g pistachio nuts, roughly chopped
50g flaked toasted almonds
50g toasted pine nuts
50g dried apricots, roughly chopped
1 preserved lemon, finely chopped
3 tablespoons roughly chopped mint leaves
3 tablespoons roughly chopped flat-leaf parsley
1 lemon, juiced

Method

  1. To make the tagine, put the cumin, turmeric, ras el hanout and saffron into a bowl with 2 tablespoons of the vegetable oil and mix well. Add the goat and toss to combine, then set aside.
  2. Heat a large casserole dish until hot. Add the rest of the vegetable oil, the onion, garlic, ginger and chilli, and fry for 2–3 minutes until just softening. Add the meat and fry for a couple of minutes. Add the ginger, cinnamon stick, tinned tomatoes and honey, and mix well. Add 200ml of water and bring to the boil, then stir in the apricots and preserved lemon. Lower the heat and simmer for 45–60 minutes until the meat is tender and the sauce has thickened.
  3. Check the seasoning, then stir in the chopped pistachios, mint, coriander and parsley.
  4. To make the couscous, heat a frying pan until hot. Add the butter and when it’s foaming, add the couscous and stir-fry until golden all over. Add 400ml of just-boiled water, mix well, then remove from the heat, cover with clingfilm and set aside to steam for 5 minutes.
  5. Remove the clingfilm, stir with a fork to loosen the grains, then cover once more and leave for another 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice and season well with salt and pepper.
  6. To serve, pile the couscous into one serving bowl and ladle the tagine into another.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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