Why not add goat to a tagine, for something different and full of flavour.


  • 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

  • ½ tsp turmeric

  • 1 smoked paprika

  • 1/3 tsp chilli powder

  • ½ tsp powdered ginger

  • 1 tbsp honey


  • 1.

    Sweat onions in olive oil really well, add garlic and cinnamon for 3-4 minutes. Add all the spices and cook for 5 min.

  • 2.

    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.

  • 3.

    Brown off the goat in a hot pan (in batches), add to sauce and simmer for about 1 hour.

  • 4.

    Add toasted almonds to finish. Serve with couscous.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 920kj
  • Fat Total 56g
  • Saturated Fat 9g
  • Protein 77g
  • Carbohydrate 23g
  • Sugar 12g
  • Sodium 650mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Tony Carroll from Jolleys Boathouse, South Australia, for

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