Fragrant Yorkshire Goat Tagine

Yorkshire Goat Tagine

Ingredients:

1 tsp. cumin seeds

1 tsp. coriander seeds

1 cinnamon stick

12 black peppercorns

2-3 tbsp. rapeseed oil

1kg. shoulder of goat, cut into large chunks

2 onions, peeled and grated

1 small piece of fresh ginger, peeled and finely chopped

1 tsp. hot smoked paprika

1 tin chopped tomatoes

250g dried apricots

100g whole blanched almonds

1 small bunch fresh coriander

Salt and black pepper

This delicious fragrant Yorkshire Goat Tagine is a unique one pot dinner that might not spring to everyone’s immediate mind, but with more and more of us concerned with the health benefits of our meals, goat is a great place to start. Full of vitamins B and selenium this lean protein is low in saturated fat and is local Yorkshire product from our Harrogate farm shop supplier Ben Ryder of Ripon. This recipe is slow cooked and packed with a flavourful punch, why not enjoy it with a fresh Yorkshire made naan bread?

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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Method

Add the cumin and coriander seeds to a large frying pan over a medium heat. Then add the peppercorns and brown lightly for a few minutes. Once toasted remove from the pan and leave on one side.

Heat a tablespoon of oil in the same frying pan, put in half the meat and brown. Transfer to a dish and do the same with the remaining meat, adding more oil if required.

One the meat is browned, heat a tablespoon of oil in a large casserole dish over medium-low heat. Add the onion and fry gently until tender (about 10 minutes). Crush the toasted spices until a powder is formed, add this to the onions along with the cinnamon, garlic, ginger, paprika and some salt. Cook for a few minutes. Add the browned meat and any juices to the saucepan/casserole dish.

Add half a jug of recently boiled water (about 400ml) to the frying pan. Let it bubble and scrape up any caramelised bits from the bottom of the pan, add these to the meat pot. Pour in the chopped tomatoes, adding just enough water to cover the meat. Bring to a simmer then half cover with a lid.

Cook on a very low simmer for an hour to 90 minutes, the meat should be tender.

Add more salt and pepper if required and stir in the fresh coriander. Leave to stand for 15-20 minutes and serve.

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