Moroccan Goat and Sweet Potato Tagine

This delicious recipe was adapted from a recipe in ‘Moroccan Bible’ by Rachael Lane published by DK.

Serves 4

1/4 cup olive oil
1 kg goat meat pieces on the bone
1 large red onion, sliced into rounds
2 cloves garlic, finely choppped
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon harissa (made by our friend Nadine) mixed with a little water
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 large sweet potato, peeled and sliced into 1cm rounds
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh coriander

Heat the oil in a tagine over medium heat. Add the onion, garlic, spices and salt and cook for 5 to 10 minutes, stirring occasionally. Add the goat and coat with the spices and cook on both sides until browned.

Add a little water or stock and reduce the heat to low and cook for 2 hours.

Arrange the sweet potato around the goat. Sprinkle half the parsley and coriander over the top. Add a little more water or stock if necessary. Cover and cook for another hour, until the meat and potato are tender.

Before serving, sprinkle the remaining parsley and coriander over the top.