1 hr & 15 minutes
For the goat
- 1 tbspn olive oil
- 750g goat shoulder, cut into 4-5cm cubes
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 can plum tomatoes, chopped
- 1 cinnamon stick
- 30g dried apricots, roughly chopped
- Pinch of saffron
- Goat or lamb stock or water
For the spice mixture
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 1/2 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp ground chilli
- Maldon salt and freshly ground pepper
- To garnish:4 tbsp finely chopped coriander
- 1/2-1 tsp of harissa paste
- Zest and juice of half a lemon
- 1 tbsp honey
300g pumpkin, peeled, chopped into 1-2 cm cubes and roasted in olive oil with a little seasoning.
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 – 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
To finish:Stir in 3 tablespoons of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
To serve:Garnish with roasted pumpkin and scatter over remaining coriander.