Ingredients

• 2 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp ras-el-hanout spice mix
• ½ tsp saffron strands
• 4 tbsp vegetable oil
• 600g/1lb 6oz goat meat (a mixture of shoulder
• neck and leg)
• cut into large dice
• 1 onion
• finely chopped
• 2 garlic cloves
• chopped
• 1 red chilli
• stalk and seeds removed
• chopped
• 4cm/1½in fresh root ginger
• unpeeled
• finely grated
• 1 cinnamon stick
• 1 x 400g tin tinned tomatoes
• 1 tbsp honey
• 125g/4½oz ready-to-eat dried apricots
• roughly chopped
• 1 medium preserved lemon
• skin only
• roughly chopped
• sea salt and freshly ground black pepper
• 50g/1¾oz pistachios
• roughly chopped
• 3 tbsp roughly chopped fresh coriander leaves
• 3 tbsp roughly chopped fresh flat leaf parsley
• 3 tbsp roughly chopped fresh mint leaves
• 25g/1oz butter
• 200g/7oz couscous
• 50g/1¾oz pistachios
• roughly chopped
• 50g/1¾oz flaked toasted almonds
• 50g/1¾oz pine nuts
• toasted
• 50g/1¾oz ready-to-eat apricots
• roughly chopped
• 1 preserved lemon
• skin only
• finely chopped
• 3 tbsp roughly chopped fresh mint leaves
• 3 tbsp roughly chopped fresh coriander root and leaves
• 3 tbsp roughly chopped fresh flatleaf parsley
• 1 lemon
• juice only
• sea salt and freshly ground black pepper

Directions

• For the tagine
• mix together the cumin
• turmeric
• ras-el-hanout
• saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat
• then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes).
• Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion
• garlic
• chillies and ginger for 2-3 minutes
• or until just softened. Add the marinated goat meat and fry for 2-3 minutes
• or until browned on all sides.
• Add the cinnamon stick
• tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil
• then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering
• and simmer for 45-60 minutes
• or until the goat is tender and the sauce has thickened
• then season
• to taste
• with salt and freshly ground black pepper.
• Just before serving
• stir in the chopped pistachios and herbs.
• Meanwhile
• for the couscous
• heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming
• add the couscous and stir-fry until golden-brown all over.
• Pour in 400ml/14fl oz water
• mix well
• and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork
• then cover once more and steam for a further 5 minutes. Stir in the nuts
• apricots
• preserved lemon
• herbs and lemon juice until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the toasted nut couscous into the centre of 4 serving plates
• then ladle the tagine on top.