Goat tagine with caramelised onions and tomatoes

This absolutely delicious recipe is adapted from a recipe by Christine Amina Benlafquih. More recipes can be found on her website moroccanfood.about.com

1 kg goat meat in pieces (use a cut with bones – always tastier in tagines)
500g onions, chopped
2-3 cloves garlic, finely chopped
1.5 teaspoons salt
1.5 teaspoons ginger
1 teaspoon turmeric
1 teaspoon ras el hanout
½ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon saffron threads, crumbled
1-2 small pieces cinnamon stick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
¼ cup olive oil and a little extra for the base of the tagine

For the caramelised onions and tomatoes

500g onions, finely sliced
500g tomatoes, thinly sliced
4 tablespoons honey
1 tablespoon butter
1 teaspoon cinnamon


Mix the meat with everything but the onions. Pour a little oil in the base of the tagine and then add the onions. Then arrange the meat in the centre. Add water – it depends if your tagine has a hole in the top or not. If it has a hole I’d use about 2 cups of water, if no hole, perhaps 1 cup. Cover and place the tagine on a diffuser over medium-low heat. When it reaches a simmer, adjust the heat to maintain the simmer. Allow the tagine to cook undisturbed for about 3 hours or until the meat is tender and the sauce is thick. Top the meat with the caramelised onions and tomato.

To make the caramelised onions: In a large frying pan with a lid, mix the sliced onions with the cinnamon and honey. Add the butter and sliced tomatoes and cover. Cook over medium heat for 40 minutes or longer, stirring occasionally, until the liquids evaporate.