||Combine spices and salt in a large bowl. Add oil, rind and half the lemon juice. Stir to form a paste. Add goat meat and stir until well coated. Cover and refrigerate for 3 hours or more.
||Preheat oven to 160C. Place mixture into a casserole dish with a tight fitting lid. Add stock and remaining lemon juice. Stir until well combined.
||Cover and cook for 1¼ hours. Stir in dried apricots and raisins. Cook covered for another 30 minutes or until meat is tender. Serve immediately with a dollop yoghurt, sprinkling of pistachio kernels and cous cous.