Why not add goat to a tagine, for something different and full of flavour.
Sweat onions in olive oil really well, add garlic and cinnamon for 3-4 minutes. 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.
Recipe by Tony Carroll from Jolleys Boathouse, South Australia, for aussiegoat.com.au
Trending This Week