MLA Goat Tagine

  • Prep time 3Hr, 15Min
  • Cook time 1Hr, 45Min
  • Technique Braise, Stew, Grill
  • Meat Goat
  • Cut Shoulder
  • Serves 8

Goat Tagine


2 pounds goat pieces, bone in
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon ground cinnamon
1 teaspoon white pepper
½ teaspoon ground cardamom
½ teaspoon allspice
2 teaspoons salt
2 teaspoons olive oil
grated rind and juice of 2 lemons
1 cup chicken stock
¾ cup dried apricots
½ cup golden raisins
1 cup thick, Greek-style yogurt
½ cup pistachio kernels, roughly chopped
couscous, to serve


Combine spices and salt in a large bowl. Add oil, rind and half the juice of the lemons, stir to form a paste. Add goatmeat and stir until well-coated in paste. Cover and refrigerate 3 hours if time permits.

Preheat oven to 325°F. Place goat meat mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined. Cover and bake 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until meat is tender.

Serve immediately with a dollop of yogurt, sprinkling of pistachio kernels and couscous on the side.