Ingredients

• 1 tbsp olive oil
• 2 shallots
• peeled and diced
• 2 garlic cloves
• finely sliced
• 100g/3½oz breadcrumbs
• toasted
• 1 tbsp finely chopped fresh coriander
• 1 pinch dried chilli
• 1 tbsp olive oil
• 1.2kg/2lb 10oz kid goat shoulder
• 3 onions
• thinly sliced
• 1 pinch saffron
• 100g/3½oz raisins
• 1 cinnamon stick
• 1 rosemary sprig
• 1 head of garlic
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 tsp tomato purée
• 1–2 tbsp harissa paste
• 3 beef tomatoes
• diced
• 2 aubergines
• diced
• 1 lemon
• cut into 8 pieces
• 400g/14oz tin chickpeas
• drained and rinsed
• 1 garlic clove
• 3 tbsp tahini
• 1 squeeze of lemon juice
• 100g/3½oz pine nuts
• toasted
• to garnish
• shredded mint
• to garnish
• salt and freshly ground black pepper

Directions

• For the spiced crumb
• heat the oil in a frying pan and sweat the shallots and garlic for 5 minutes until softened. Leave to cool slightly then mix in a bowl with the breadcrumbs
• coriander and chilli. Set aside.
• For the kid
• heat the oil in a casserole dish and once hot
• brown the kid shoulder on all sides and then remove from the pan. Add the onions to the pan and sweat for 5 minutes until softened. Add all of the other ingredients and continue to cook for 10 minutes. Add the shoulder back to the pan and pour in 200ml/6½fl oz water. Cover and cook gently for 2–3 hours
• checking regularly to make sure the bottom of the pan is not catching
• until tender and the meat is falling off the bone. Set aside for 10 minutes and then sprinkle with the spiced crumb.
• For the hummus
• place the chickpeas
• garlic
• tahini and lemon juice in a blender and blitz until smooth. Season with salt and pepper and garnish with the pine nuts and mint. Serve the kid with the hummus.