Goat tajine
This is a classic stew from the Middle East which really brings out the flavour of the goat meat. Creation by Fokke Ophuis, ROC Friese Poort, Sneek, the Netherlands.
Ingredients
| 2 kg | hind leg of goat |
| 30 g | sunflower oil |
| 300 g | onion, finely chopped |
| 1 clove | garlic, finely chopped |
| — | salt and pepper |
| 30 g | flour |
| 500 ml | white wine |
| 500 ml | jus de veau |
| — | thyme |
| — | rosemary |
| — | bay leaves |
| 2 g | nutmeg |
| 2 g | ground cumin |
| 2 g | ground ginger |
| 2 g | turmeric |
| 2 g | ground coriander |
| 2 g | ground cinnamon |
| 100 g | apricots |
| 100 g | plums |
| 50 g | almonds, toasted |
| 5 g | coriander leaves |
Instructions
- Clean the goat’s leg and remove the bones and membrane.
- Cut the meat into identical cubes.
- Heat the sunflower oil in the tajine and fry the meat until golden brown all around.
- Add the chopped onion and garlic and fry briefly.
- Add the dried herbs and flour and heat briefly.
- Deglaze with white wine and add the jus de veau, thyme, rosemary, and bay leaves.
- Leave to simmer in a closed pan for 2.5 to 3 hours until the meat is done.
- Remove the cooked goat meat from the sauce.
- Pass the sauce through a sieve and season to taste.
- Leave the sauce to reduce a little longer to the desired consistency.
- Add the sauce and the goat meat together in a tajine.
- Garnish with apricots, plums, toasted almonds, and coriander.
Serving suggestions:
- Serve as a stew with rice, mashed potato, or couscous.
- Vary with raisins, dates, pine nuts, and pistachio nuts as a garnish.