Tagine of goat, potato and preserved lemon
The flavour of goat is not dissimilar to lamb, with strong earthy tones and a rich lingering taste. However goat meat is leaner than lamb, and slightly gamier.
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Cooking tools:
- Tagine
- Oven
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Serving platter
- Tongs
- Spoon
Ingredients
- 1kg goat leg, diced
- 1 Tbsp plain flour
- 2 Tbsp tagine spice blend
- ¼ cup ghee
- 1 red onion, peeled and cut in wedges
- 12 cloves garlic
- 250g small kipfler potatoes, scrubbed
- 1 preserved lemon, rind only, cut in fine strips
- ¼ cup roasted capsicum, cut in strips
- 1L chicken stock
- salt
- pepper
- coriander leaves, mint leaves and lemon wedges, to serve
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