Goat tagine with almond

Goat tagine with almond



Prep Time


Cook Time



2kg goat shoulder, diced

2 onions, finely diced

4 garlic cloves, crushed

6 tomatoes, diced

1 tbsp raisins

1.5L chicken stock

300 ml olive oil

1 cinnamon stick, broken

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

1/2 tsp tumeric

1 smoked paprika

1/3 tsp chilli powder

1/2 tsp powdered g

1 tbsp honey


  • Sweat onions in olive oil really well, add garlic and cinnamon for 3-4 mins. Add all the spices and cook for 5 min.
  • Add tomatoes and cook for 3 min, then add raisins and honey, and a pinch of salt. Add hot chicken stock and bring to the boil and simmer.
  • Brown off the goat in a hot pan (in batches), add to sauce and simmer for about 1 hour.
  • Add toasted almonds to finish.
  • Serve with couscous.
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