The Farm Blog

Tagine of goat with apricots, prunes, and honey

This recipe is adapted from Moroccan:a culinary journey of discovery. It is suggested to be served with a salad and chunks of fresh, crusty bread for mopping up the thick, syrupy sauce. Serves 6 2 lb 4 oz. shoulder of goat, trimmed and cubed 2 to 3 tbsp. olive oil 1 oz. fresh ginger, peeled and chopped large pinch saffron threads 2 tsp ground cinnamon 1 onion, finely chopped 3 garlic cloves, chopped 1 cup plumped dried, pitted apricots and prunes, soaked in lukewarm water for 1 hour 2 large tbsp runny honey salt and pepper Put the lamb in a large tagine or a heavy-bottom, flameproof casserole. Add the oil, ginger, saffron, cinnomon, onion, garlic, and salt and pepper to taste. Pour in enough

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