Gastronomixs

Goat tajine with apricots, plums, toasted almonds, and coriander

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.

Goat tajine with apricots, plums, toasted almonds, and coriander

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Ingredients

2

kg

hind leg of goat

30

g

sunflower oil

300

g

onion, finely chopped

1

clove

garlic, finely chopped

As needed:

 

salt and pepper

30

g

flour

500

ml

white wine

500

ml

jus de veau

As needed:

 

thyme

As needed:

 

rosemary

As needed:

 

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

Preparation method

  • 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.

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