Serves: 3-4 people

Preparation: 15 minutes

Cooking Time:  4-6 hours

Hearty and healthy Goat tagine. Kid goat can be substituted instead of Adult Goat for a leaner and more delicate dish. Kid Goat also requires less cooking time.

Recipe adapted from BBC Good Food.


  • 2 tbsp olive oil
  • 550g lean lamb, cubed
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700ml lamb or chicken stock
  • grated zest and juice 1 orange
  • 1 cinnamon stick
  • 1 tsp clear honey
  • 175g ready-to-eat dried apricots
  • 3 tbsp chopped fresh mint
  • 25g ground almonds
  • 25g toasted flaked almonds
  • steamed broccoli and couscous, to serve
  1. Heat the oil in a large flameproof casserole. Add the goat meat and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the goat to a plate, using a slotted spoon.
  2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the goat to the pot.
  3. Add the stock, zest and juice, cinnamon, honey, salt and pepper. Bring to the boil before reducing the heat. Cover and cook gently for 3-4 hours.
  4. Add the apricots and two-thirds of the mint and cook for 30 minutes longer until the goat is tender.
  5. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint anf toasted almonds scattered over the top along with steamed broccoli and couscous.