Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Goat Tagine



Prep Time


Cook Time



1 tspSweet Paprika
1 tspCoriander
1 tspGround cumin
0.5 tspGround ginger
0.5 tspChilli powder
0.5 tspGround Cinnamon
0.5 tspWhite pepper
0.25 tspGround cardoamom
0.25 tspAll spice
1 tspSalt
1 tbspOil
1lemon (juiced and finely grated rind)
600 gGoat meat (diced, bone in)
0.5 cupChicken Stock
0.33 cupDried apricots
0.25 cupRaisins
0.5 cupGreek style yoghurt
0.25 cupPistachios (roughly chopped)
Cous cous to serve


1Combine spices and salt in a large bowl. Add oil, rind and half the lemon juice. Stir to form a paste. Add goat meat and stir until well coated. Cover and refrigerate for 3 hours or more.
2Preheat oven to 160C. Place mixture into a casserole dish with a tight fitting lid. Add stock and remaining lemon juice. Stir until well combined.
3Cover and cook for 1¼ hours. Stir in dried apricots and raisins. Cook covered for another 30 minutes or until meat is tender. Serve immediately with a dollop yoghurt, sprinkling of pistachio kernels and cous cous.

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion