Ingredients

• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 680g/1½ lb shoulder of kid or goat
• trimmed and cut into large chunks
• 50g/1¾oz dried apricots
• finely sliced
• 50g/1¾oz sultanas
• 1 tbsp rapeseed oil
• 2 onions
• roughly chopped
• 8 garlic cloves
• finely chopped
• 1 tbsp honey
• 2 x 400g tins chopped tomatoes
• ½ tbsp vegetable bouillon powder
• handful fresh coriander
• roughly chopped
• to garnish
• 250g/9oz couscous
• 500ml/18fl oz hot chicken stock
• 400g tin chickpeas
• drained and rinsed
• 1 small red onion
• very finely chopped
• 1 pomegranate
• seeds removed
• 1 stick celery
• finely chopped
• 1 tbsp shredded fresh mint
• 2 tbsp finely chopped flatleaf parsley
• ½ lemon
• juice only
• 2 tbsp extra virgin olive oil
• sea salt and freshly ground black pepper

Directions

• To make the tagine
• mix together all the spices in a small bowl.
• Put the goat pieces in a large bowl
• add half the spice mix and toss until the goat pieces are thoroughly coated.
• Cover and place in the fridge for 1–2 hours to allow the spices to permeate the meat.
• Meanwhile
• to make the salad
• soak the couscous in the chicken stock until plumped up and tender.
• Place the chickpeas in a bowl and roughly mash with a fork. Fold in the couscous with the red onion
• pomegranate seeds
• celery
• mint and parsley.
• Whisk together the lemon juice and olive oil in a small bowl and season with salt and pepper.
• Fold the dressing into the salad
• and leave at room temperature to allow the flavours to develop.
• Once the goat meat has marinated
• place the apricots and sultanas in a bowl and cover with boiling water.
• Heat the oil in a large
• high-sided frying pan over a high heat
• add the goat pieces and fry until browned all over. Remove from the pan and set aside.
• Add the onions and garlic to the pan and fry for one minute over a low heat
• then add the remaining spice mixture and fry until onions are soft. Add the apricots and sultanas and the soaking liquid
• along with the honey
• tomatoes and bouillon powder.
• Bring to the boil
• then reduce the heat and simmer for 15 minutes until the sauce has thickened and reduced.
• Add the goat pieces and toss until coated in the sauce
• then half cover with a lid.
• Cook very gently for one and a half hours if using kid meat
• and two hours and 45 minutes
• if using goat
• until the meat is cooked through and tender but still holding its shape.
• Leave to stand for 10 minutes
• then scatter over the coriander and serve on plates with the couscous salad.