This Moroccan goat Tagine recipe is beautifully balanced with strong, aromatic and fragrant flavours you would expect from a delicious tagine. It’s also a simple goat meat recipe where you can leave the oven to do most of the work.

Apr 22, 2019 · This is a Fusion recipe for a North African inspired tagine of goat meat in a spiced tomato base that's finished with fresh mixed herbs. Traditionally tagines are served with couscous or fonio (in West Africa) but this dish would work with rice at a pinch.

Nov 11, 2023 · Today’s tagine recipe is for Goat (or Lamb) Kefta. (Tucson readers: ground goat is available at L&B Farm at the Heirloom farmers Markets.) Kefta are meatballs.

Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well.

Aug 30, 2021 · Karl’s Moroccan Goat Tagine Ingredients. 1 Tbs. ras el hanout spice mix 2 tsp. cumin, ground 1 tsp. turmeric, ground ¼ tsp. saffron strands. 2 lb. goat meat, cut into medium chunks. 3 Tbs. vegetable oil, separate uses. 1 red onion, coarsely chopped Pinch of Kosher salt 4 garlic cloves, finely chopped. 1 large beefsteak tomato, seeded and ...

Sep 1, 2015 · Heat the oil in a tagine or lidded casserole dish over med-high heat until shimmering, then add the goat shoulder. Brown on both sides, about 3 minutes per side, lowering the heat as needed to prevent burning. Set the shoulder aside, reduce the heat to medium, and add the chopped onion.

Nov 23, 2020 · GOAT TAGINE WITH HONEYED PRUNES. Put the goat into a bowl. Add the onions, garlic, oil, chilli flakes, ginger, cumin, paprika, saffron and plenty of black pepper. Stir to coat the meat well. Cover and leave to marinade in a cool place for at least 2 hours, or in the refrigerator overnight. Heat a large, heavy frying pan.

Nov 22, 2010 · Heat the oil in a tagine or large saucepan and when hot, add the onion to the pan and sweat for one minute or so until transparent. Add the meat and garlic to the tagine and brown. Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to …

Jun 16, 2015 · 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.

Serve immediately with a dollop of yogurt, sprinkling of pistachio kernels and couscous on the side. Alrighty folks, our Goat Tagine is the bomb diggity! A blend of sweet and savory flavors that'll take your tastebuds on a wild ride. Try it now!