Lean yet flavoursome, goat makes a good alternative to lamb. Why not try it in this fragrant, satisfying one-pot from the host of BBC One’s
The UK is one of the few places in the world where goat is not commonly eaten – however, that is starting to change. Since chefs began putting goat meat on their menus, it has grown in popularity and become more widely available.
British-reared goat meat is produced in small batches, which guarantees its quality, and means that by buying it, you will be supporting British producers. Lean and full-favoured, it’s an alternative to lamb that works particularly well in hearty, warming dishes.
I often make this dish at home, and my tip is to toast the couscous in nut-brown butter, which gives it loads more favour, and goes brilliantly with the meat.
James Martin
FOR THE TAGINE 2 tsp ground cumin 1 tsp ground turmeric 2 tsp ras el hanout
tsp saffron strands 4 tbsp vegetable oil 600g/1lb 5oz goat shoulder, neck and
leg meat, cut into small chunks 1 onion, chopped 2 garlic cloves, chopped 4cm piece of unpeeled ginger, fnely
grated 1 red chilli, chopped 1 cinnamon stick 400g can chopped tomatoes 1 tbsp clear honey 125g/41/ dried apricots, roughly
chopped 1 medium preserved lemon, roughly
chopped 50g/2oz pistachios, roughly chopped 3 tbsp roughly chopped mint leaves 3 tbsp roughly chopped coriander
leaves 3 tbsp roughly chopped fat-leaf
parsley FOR THE COUSCOUS 25g/1oz unsalted butter 200g/7oz couscous 50g/2oz pistachio nuts, roughly
chopped 50g/2oz faked toasted almonds 50g/2oz toasted pine nuts 50g/2oz dried apricots, roughly
chopped 1 preserved lemon, fnely chopped juice 1 lemon 3 tbsp roughly chopped mint leaves 3 tbsp roughly chopped coriander
stalks and leaves 3 tbsp roughly chopped fat-leaf
parsley
1 To make the tagine, put the cumin, turmeric, ras el hanout and saffron in a bowl with 2 tbsp of the vegetable oil and mix well. Add the goat meat and toss to combine, then set aside. 2 Heat a large fameproof casserole dish until hot. Add the rest of the vegetable oil, the onion, garlic, ginger and chilli, and fry for 2–3 mins until just softening. Tip in the meat and fry for a couple of mins, then add the cinnamon stick, tomatoes and honey, and mix well. Pour in 200ml water and bring to the boil, then stir in the apricots and preserved lemon. Lower the heat and simmer for 45-60 mins until the meat is tender and the sauce has thickened. Check the seasoning, then stir in the pistachios, mint, coriander and parsley. 3 To make the couscous, heat a frying pan until hot. Add the butter and, when it’s foaming, add the couscous and stir-fry until golden all over. Add 400ml just-boiled water, mix well, then remove from the heat, cover with cling flm and set aside to steam for 5 mins. 4 Remove the cling flm, stir with a fork to loosen the grains, then re-cover and leave for a further 5 mins. Stir in the nuts, apricots, preserved lemon, lemon juice and herbs, and season well. To serve, pile the couscous into a bowl.
892 kcals • fat 48g • saturates 8g • carbs 60g • sugars 30g • fbre 10g • protein 49g • salt 0.6g WHERE TO BUY BRITISH GOAT MEAT You can fnd it at the butcher’s and food market stalls – notably Gourmet Goat at Borough Market, in London. Otherwise, ask your butcher if they can order it for you, or fnd it online at cabrito.co.uk or ocado.com.