Goat Tagine with Herb and Nut Cous-Cous.

Ingredients:

Serves 4

For the tagine:

1kg Goats shoulder, 1 inch cubes.

1 Onion, finely diced

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Ground coriander

1.5 tsp Ground cumin

A pinch of saffron strands

1 tsp Ground turmeric

1 tsp Dried chilli flakes

1.5 tsp Sweet paprika

2 Cinnamon sticks

100g Jumbo golden sultanas

2 Preserved lemons, cut into quarters

20 Pitted olives

400g Tinned chopped tomatoes

400 ml Water

Chopped parsley

Chopped coriander

Salt and black pepper

For the cous-cous:

200g Cous-cous

2 tblsp Extra virgin olive oil.

100g Nuts, Toasted in a fry pan to brown.

1 tsp Ground turmeric

350 ml Boiling water

Salt and black pepper

Chopped parsley

Chopped mint.

Method:

Pre heat an oven to 180 degrees C ( 350 degrees F) Gas mark 4.
Heat a large sauce pan on the stove with 2 table spoons of cooking oil. Fry the goat in batches to brown. Remove from the pan and set aside.
Add another table spoon of oil to the pan and add the onions and fry until beginning to brown.
Add the garlic, ginger, ground coriander, turmeric, saffron, cumin, chilli flakes and paprika.
Fry the onion and spice mix for 2 minutes, stirring constantly.
Add the tomatoes, water, cinnamon sticks, preserved lemon, olives and sultanas, season with salt and pepper.
If using an a tagine pot, add the cooking liqueur to the meat, put the lid on and place in the oven. If using an oven proof saucepan or baking dish, cover with a lid or tightly with tin foil and place in the oven
Cook for 2 and a half hours. Check regularly and add more water if drying out too much.
Remove from the oven, check the meat is tender, if it is then add the herbs, replace the lid and allow to stand for 5 minutes before serving.

For the cous-cous: