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Persian Goat Tagine

Damon Porter

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  • Prep Time - 25 Min

  • Cook Time - 120 Min

  • Serves - 10

  • Season goat with salt and pepper. Heat half the oil in a large pan or tagine over high heat. Add goat, in batches, cooking for 5 minutes, turning regularly to seal and caramelise. Set aside. Heat remaining oil in pan or tagine, over medium heat. Add garlic, ginger, celery, carrots and onions, cook for 5 minutes or until soft and caramelised. Add cumin, coriander, cinnamon, Ras el Hanout, stir to combine. Add harissa and tomato paste, stir to combine. Return goat to the pan, add stock and tomatoes, stir well. Cover and cook, stirring occasionally for 2-3 hours.
  • Add dates and apricots, chickpeas and saffron, simmer uncovered for 20 minutes or until sauce has thickened.
  • Season to taste, garnish with coriander and almonds. Serve with flatbreads, yoghurt and Israeli couscous salad.