Goat Tagine with Honeyed Prunes

Ingredients - Serves 6

1kg (2lb) shoulder of Goat, in 4cm (1½ inch) cubes
2 Spanish onions, coarsely grated
3 plump Garlic cloves, crushed
4 tablespoons of Olive Oil
Large pinch of dried Chilli Flakes
½ teaspoon ground Ginger
½ teaspoon Ground Cumin
½ teaspoon Paprika
Pinch of crushed Saffron Threads
2 x 400gm (13oz) cans of tomatoes
1 strip Orange Rind
2 Cinnamon sticks
Bunch of Coriander, chopped
24 large ready-to-eat Prunes
3-4 tablespoons Clear Honey
75gm (3oz) toasted blanched Almonds
Freshly ground Black Pepper
Mint leaves to garnish

Method

Put the goat into a bowl. Add the onions, garlic, oil, chilli flakes, ginger, cumin, paprika, saffron and plenty of black pepper. Stir to coat the meat well. Cover and leave to marinade in a cool place for at least 2 hours, or in the refrigerator overnight.

Heat a large, heavy frying pan. Add the goat in batches and brown evenly. Transfer to a tagine or heavy casserole dish. Put the remaining marinade into the frying pan and cook, stirring for 2-3 minutes then stir in the goat. Add the tomatoes, orange rind, cinnamon and half of the coriander. Mix well then cover and cook in a preheated oven, 160C (323F), gas mark 3, for 1¼ hours.
Meanwhile, put the prunes into a saucepan with the honey and just enough water to cover and simmer for 10 minutes.

Add the prunes and the cooking juices to the tagine and cook for 15 minutes, adding the remaining coriander after about 7 minutes.
Scatter almonds over the tagine, garnish with mint leaves and serve with couscous.

Goat in Paper

Ingredients

1 medium boneless leg of Goat (kleftiko)
Salt and Pepper to taste
Garlic cloves (optional)
5 tbsp. Olive Oil
2 tbsp. Chopped fresh Parsley
Juice of 1 Lemon
1 tbsp. Chopped fresh Oregano or 1tsp dried
½lb Graviera Cheese (thickly sliced)
½ tsp Cumin
Parchment paper
2 tbsp. Chopped fresh Rosemary
String

Method

Rinse and pat dry the leg of goat. If desired, make small slits in the thickest parts of the leg and insert the garlic cloves. Sprinkle the leg with the parsley, oregano, cumin, rosemary, salt and pepper. Mix the oil and the lemon juice together and drizzle over. Cover and marinate the goat in the refrigerator for 3 hours or overnight if possible.

Preheat oven to 160oC. Spread out a sheet of parchment paper and rub it with oil. Place the marinated leg on the paper. Arrange the cheese slices over the lamb. Roll up the meat, enclosing the cheese and tie with a string. Wrap the leg tightly in the paper. Place in a shallow pan and bake for 2 hours.

Note - The meat is wrapped so that the juices steam the meat as it cooks. This is ideal for an entree when served warm or for a picnic served cold.

Spiced Goat Casserole

Ingredients: 2kg Diced British Kid Goat from Alternative Meats
2 tblsp ground coriander; 2tblsp ground cumin; 1 tblsp ground cardamon; 1 tsp ground ginger; 1 tsp hot paprika; 1 cinnamon quill; 1 tblsp minced garlic; 1 bayleaf; 100gm diced carrot; 100gm diced celery; 300gm diced onion; 100gm diced leek; 200gm diced pancetta; 200ml white wine; 1 tin chopped tomatoes, large; veal stock; salt and pepper and vegetable oil.

Method

Coat the goat meat with the spices. In a frying pan heat some oil over a medium heat. Add the garlic, onions, carrots, celery and leek and sweat for a few minutes until softened. Add any left over spices and fry for a few more minutes. Transfer to your casserole dish. Turn up the heat under the (now empty) frying pan and brown the goat meat quickly in it, in small batches and add to the vegetables. Pour the wine into the frying pan and bring to the boil, stirring to de-glaze, then add it to the meat, together with the chopped tomatoes and enough veal stock to just cover the meat. Bring to the boil, then reduce to a very slow simmer, place in a pre heated oven ( 160 degrees centigrade )with a lid on and gently braise for one and a half hours or until tender. Check the seasoning and serve with creamy mash potato and/or date dumplings