Goat & Apricot Tagine with couscous
Mention goat meat and immediately people think of goat curry, but this meat is extremely versatile, and recipe combinations are endless. Inspired by the talented James Whetlor, we have created a fruity goat tagine recipe perfect for a New Year's Eve supper.
Goat & Apricot Tagine with couscous
Mention goat meat and immediately people think of goat curry, but this meat is extremely versatile, and recipe combinations are endless. Inspired by the talented James Whetlor, we have created a fruity goat tagine recipe perfect for a New Year's Eve supper.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 2 Hours 20 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GOAT?
Goat really complements our philosophy of sustainable farming. It yields truly remarkable meat that would otherwise get wasted. Whilst female (nanny) goats are reared for replacements in a goat dairy herd, male (billy) goats are surplus to requirements.
Ingredients
For The Tagine
- 800g diced goat meat
- 2 onions, finely chopped
- 3 garlic cloves, chopped
- 2 tomatoes, roughly chopped
- 60g butter, melted
- 2 tsp ras al hanout spice blend
- 1 tsp cumin seeds, toasted and ground
- ½ tsp ground turmeric
- 400ml organic lamb broth
- 10 saffron strands, soaked in warm water for 10 minutes
- Small bunch of fresh coriander, leaves chopped & stalks removed and reserved
- 150g dried apricots
- 1 medium preserved lemon, skin only, roughly chopped
- 50g pistachio, roughly chopped
- 1 tbsp honey
- Salt and fresh ground black pepper
- Small bunch of mint, roughly chopped
For The Couscous
- 25g butter
- 200g couscous
- 50g pistachios, roughly chopped
- 50g flaked toasted almonds
- 50g pine nuts, toasted
- 50g ready-to-eat-apricots, roughly chopped
- 1 preserved lemon, skin only, finely chopped
- 3 tbsp roughly chopped mint leaves
- 3 tbsp roughly chopped coriander root and leaves
- 3 tbsp roughly chopped flat-leaf parsley
- 1 lemon, juice only
- Sea salt and freshly ground black pepper
Method
- In a large bowl, mix together the diced goat meat, tomatoes, onion, garlic, melted butter and spices (apart from the saffron). Season with salt and freshly ground black pepper. Cover and refrigerate for a few hours
- When the meat has marinated for a few hours, add to a large saucepan and cook uncovered over a medium heat for 20 minutes until a sauce has formed and thickened
- Add to the pan the organic bone broth, saffron and the water it has soaked in, coriander stalks, dried apricots and preserved lemon. Cover the pan and reduce the heat, simmer gently for about 2 hours or until the meat is completely tender. Top up with water is it becomes a little dry
- Meanwhile, make a start on your couscous. Heat the butter in a frying pan with a lid, over a medium heat. When the butter starts to foam add the couscous and combine with the butter until it is golden brown all over
- Pour in 400ml of water, mix well, remove the pan from the heat and cover with the lid. Set aside and allow to steam for 5 minutes. After 5 minutes, fluff the couscous with a fork, cover once more and allow to steam for a further 5 minutes. Stir through the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season to taste with salt and freshly ground black pepper
- To the cooked goat tagine add the pistachios, honey, and season with salt and pepper to taste
- To serve, divide the couscous between four plates, ladle on the tagine and scatter with the coriander and mint leaves
Other recipe ideas
07/10/20 Recipe
Pinchos Morunos Goat Skewers
Pinchos Morunos are inspired by Moorish cuisine, and are popular in the Andalusia and Extremadura regions of Spain. Serve the skewers with a green salad, lemon wedges, crusty bread and aïoli
19/05/20 Recipe
Goat kebabs with peach, mint and honey
A recipe by Gill Meller
30/11/19 Recipe
Goat and Rosemary Koftas
A quick and easy recipe for the whole family to enjoy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GOAT?
Goat really complements our philosophy of sustainable farming. It yields truly remarkable meat that would otherwise get wasted. Whilst female (nanny) goats are reared for replacements in a goat dairy herd, male (billy) goats are surplus to requirements.
Frequently asked questions
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Yes, goat meat is available to buy online on our website and Coombe Farm Organic can delivery any cuts that you need to your door.
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Goat Kid meat is tender with a mild-flavour, sweeter than Lamb. As the animal gets older the meat gets a slightly stronger taste, this is why goat meat marry’s well with bold flavours in recipes such as curry’s and marinades.
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Cabrito was founded by James Whetlor, once a chef at Hugh Furnley Whittingstall’s River Cottage James wanted to explore the meat wastage from the Goat Milking industry. An ethical thought leader and innovator James travels Europe sharing his knowledge of everything Goat. Cabrito is the platform to supply goat meat for wholesale and retail.