Large pinch saffron threads, soaked in 40mls warm water
100g fresh coriander, leaves picked
60g flaked almonds, toasted
Serving Suggestions
Flat breads
Israeli Couscous Saad
Yoghurt
Season goat with salt and pepper. Heat half the oil in a large pan or tagine over high heat. Add goat, in batches, cooking for 5 minutes, turning regularly to seal and caramelise. Set aside. Heat remaining oil in pan ortagine, over medium heat. Add garlic, ginger, celery, carrots and onions, cook for 5 minutes or untilsoft and caramelised. Add cumin, coriander, cinnamon, Ras el Hanout, stirto combine. Add harissa and tomato paste, stirto combine. Return goat to the pan, add stock and tomatoes,stir well. Cover and cook,stirring occasionally for 2-3 hours.
Add dates and apricots, chickpeas and saffron, simmer uncovered for 20 minutes or untilsauce hasthickened
Season to taste, garnish with coriander and almonds. Serve with flatbreads, yoghurt and Israeli couscoussalad.
