Ingredients – Serves 6
1kg (2lb) shoulder of Goat, in 4cm (1½ inch) cubes
2 Spanish onions, coarsely grated
3 plump Garlic cloves, crushed
4 tablespoons of Olive Oil
Large pinch of dried Chilli Flakes
½ teaspoon ground Ginger
½ teaspoon Ground Cumin
½ teaspoon Paprika
Pinch of crushed Saffron Threads
2 x 400gm (13oz) cans of tomatoes
1 strip Orange Rind
2 Cinnamon sticks
Bunch of Coriander, chopped
24 large ready-to-eat Prunes
3-4 tablespoons Clear Honey
75gm (3oz) toasted blanched Almonds
Freshly ground Black Pepper
Mint leaves to garnish
Put the goat into a bowl. Add the onions, garlic, oil, chilli flakes, ginger, cumin, paprika, saffron and plenty of black pepper. Stir to coat the meat well. Cover and leave to marinade in a cool place for at least 2 hours, or in the refrigerator overnight.
Heat a large, heavy frying pan. Add the goat in batches and brown evenly. Transfer to a tagine or heavy casserole dish. Put the remaining marinade into the frying pan and cook, stirring for 2-3 minutes then stir in the goat. Add the tomatoes, orange rind, cinnamon and half of the coriander. Mix well then cover and cook in a preheated oven, 160C (323F), gas mark 3, for 1¼ hours.
Meanwhile, put the prunes into a saucepan with the honey and just enough water to cover and simmer for 10 minutes.
Add the prunes and the cooking juices to the tagine and cook for 15 minutes, adding the remaining coriander after about 7 minutes.
Scatter almonds over the tagine, garnish with mint leaves and serve with couscous.