Goat tagine

Goat tagine



Prep Time


Cook Time



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


  • 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.
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