Goat mole chilli with pickled radishes
Tender goat meat pairs perfectly with a dark, smoky and rich mole. Don’t skimp on the pickles, the sharpness brings it to life.
SERVES 6 8 PREP 25 mins plus soaking COOK 6 8 hrs EASY
2 dried ancho chillies
2 tbsp sunlower oil
1kg diced goat
1 onion, inely chopped
3 garlic cloves, inely chopped 2 cinnamon sticks
5 tomatoes on the vine, roughly
chopped
5 whole cloves
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tbsp chipotle paste
2 bay leaves
2 tbsp tomato purée 300ml chicken stock
2 tbsp smooth peanut butter 30g 70% dark chocolate, roughly
chopped
For the radishes
2 tbsp apple cider vinegar
2 tbsp caster sugar
200g radishes, inely sliced
Soak the ancho chillies in 100ml boiled water for 30 mins. Once softened, drain and chop, discarding the stems. Heat the oil in a large casserole dish, and add the diced goat. Cook, in batches, for 8-10 mins until browned all over then remove to a bowl using a slotted spoon. Set aside.
Tip the onion and garlic into the casserole. Cook for 8-10 mins until softened, then add the cinnamon, tomatoes, spices, oregano, chipotle paste, bay leaves, tomato purée, chicken stock, 1/2 tsp salt and the chopped ancho chillies. Return the goat to the casserole, or put in a slow cooker on high for 6-8 hrs, or in the pressure cooker on high for 45 mins. On the hob, keep covered over a low heat, stirring occasionally, for 3-4 hrs. The goat should be very tender and fall apart when stirred.
For the radishes, mix the vinegar and sugar in a bowl with a pinch of salt until dissolved. Stir in the sliced radishes and some black pepper and leave to pickle for 15-20 mins.
Mix the peanut butter and dark chocolate into the mole and simmer for a further few minutes, either on the hob or in the slow cooker. If using a pressure cooker, simply stir in the peanut butter and chocolate. Season the mole to taste and serve with the drained pickled radishes scattered over the top.
GOOD TO KNOW low cal • iron • 1 of 5-a-day PER SERVING (8) 259 kcals • fat 10g • saturates 3g • carbs 12g • sugars 10g • ibre 2g • protein 29g • salt 0.9g