serves
6-8
prep
25 minutes
cook
1:25 hour
difficulty
Easy
serves
6-8
people
preparation
25
minutes
cooking
1:25
hour
difficulty
Easy
level
Ingredients
- 300 ml olive oil
- 2 onions, finely diced
- 4 garlic cloves, crushed
- 1 cinnamon stick, broken
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp smoked paprika
- ½ tsp powdered ginger
- ½ tsp turmeric
- ⅓ tsp chilli powder
- 6 tomatoes, diced
- 1 tbsp raisins
- 1 tbsp honey
- 2 kg goat shoulder, diced
- 1.5 litre chicken stock, hot
- toasted almonds and couscous, to serve
Instructions
Heat the oil in a pan on medium, add onion and sweat really well. Add garlic and cinnamon and cook for 3-4 minutes, until fragrant. Add all the spices and cook for 5 minutes. Add tomato and cook for 3 minutes, then add raisins, honey and a pinch of salt. Add hot chicken stock, bring to the boil and simmer.
In a separate hot pan, brown off the goat, in batches. Add goat to sauce and simmer for about 1 hour.
Top with toasted almonds and serve with couscous.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
