Chef Sam Burke Braised Persian Goat Tagine
- Prep time 25Min
- Cook time 3Hr
- Technique Braise
- Meat Goat
- Cut Shank
- Serves 10
A fragrant Persian-inspired goat tagine slow-braised with aromatic spices, tomatoes, dried fruits and chickpeas, finished with saffron, almonds and fresh sorrel, perfect served with flatbread, couscous or rice.
Ingredients
Goat
- 2kg goat pieces, on the bone
- 80ml olive oil
- Sea salt and cracked pepper
Vegetables & Aromatics
- 200 g brown onions, finely sliced
- 200 g celery, diced
- 200 g carrots, peeled and diced
- 8 g garlic, crushed
Spices & Pastes
- 10 g ground ginger
- 10 g ground cumin
- 10 g ground coriander
- 5 g cinnamon
- 20 g ras el hanout
- 50 g harissa paste
- 150 g tomato paste
Liquids
- 1 L stock
- 1 kg crushed tomatoes
To Finish
- 300g seedless dates
- 200g dried apricots, chopped
- 400g canned chickpeas, drained & rinsed
- Large pinch saffron threads, soaked in 40mls warm water
- 100g red vein sorrel
- 60g flaked almonds, toasted
- Yogurt
To Serve
- Flat bread
- Israeli couscous salad
- Steamed rice
Method
Prepare the goat: Season goat pieces with salt and pepper. Heat half the olive oil in a large pan or tagine over high heat. In batches, brown the goat for 5 minutes, turning regularly to seal and caramelize. Remove and set aside.
Cook the vegetables: Heat the remaining oil in a deep saucepan or tagine over medium heat. Add onions, celery, carrots, garlic and ginger. Cook for 5 minutes until caramelized.
Add spices and pastes: Stir in ground ginger, cumin, coriander, cinnamon, ras el hanout, harissa and tomato paste. Cook for 5 minutes until fragrant.
Braise the goat: Return the goat to the pan. Add stock and crushed tomatoes, stirring to combine. Cover and cook for 2-3 hours, stirring occasionally, until the meat is tender.
Finish the tagine: Add dates, apricots, chickpeas and saffron. Simmer uncovered for 20 minutes, or until the sauce has thickened.
Garnish and serve: Season to taste. Sprinkle with red vein sorrel and toasted almonds. Serve with flatbread, yogurt and your choice of couscous salad or steamed rice.
Australian goat is excellent for braising.
