Goat Tagine
Instructions Heat your oil in a casserole pan and add your goat meat, Cornish Sea Salt and ras el hanout seasoning. Sear on a high heat for 5 minutes until the
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Cooking tools:
- Dutch oven
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
- Saucepan
- Fork
- Grill pan
- Kettle
- Can opener
- Kitchen timer
- Mixing bowl
- Serving platter
- Serving bowl
Ingredients
- 750g diced goat shoulder (substitute with either lamb or mutton)
- 1 tsp Cornish Sea Salt Crystals
- 1 tbsp ras el hanout
- 1l chicken stock
- 200g canned tomato
- 200g chickpeas
- 150g diced white onion
- 100ml red wine
- 4 cloves of garlic, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- 1 tbsp root ginger, grated
- 1 red chilli, deseeded and finely diced
- 1 tbsp olive oil
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