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Goat Tagine

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1 tsp Sweet Paprika
1 tsp Coriander
1 tsp Ground cumin
0.5 tsp Ground ginger
0.5 tsp Chilli powder
0.5 tsp Ground Cinnamon
0.5 tsp White pepper
0.25 tsp Ground cardoamom
0.25 tsp All spice
1 tsp Salt
1 tbsp Oil
1 lemon (juiced and finely grated rind)
600 g Goat meat (diced, bone in)
0.5 cup Chicken Stock
0.33 cup Dried apricots
0.25 cup Raisins
0.5 cup Greek style yoghurt
0.25 cup Pistachios (roughly chopped)
Cous cous to serve


1 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.
2 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.
3 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.