Moroccan Slow-Cooked Goat

by Paul
(Blue Mountains)

* 1 tablespoon ground cumin

* 2 teaspoons ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon fennel seeds
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground black pepper
* 1.5kg goat pieces – on the bone

* 4 tablespoons olive oil, divided
* 1 large onion, finely chopped
* 1 tablespoon tomato paste
* 2 cups low-salt chicken broth
* 1 can chickpeas, drained
* 1 cup dried apricots
* 2 large plum tomatoes, chopped
* 2 cinnamon sticks
* 1 tablespoon minced peeled fresh ginger
* 2 teaspoons (packed) grated lemon peel
* 2 tablespoons chopped fresh coriander

Mix first 6 ingredients in large bowl. Add goat and toss to coat. Heat 2 tablespoons oil in large heavy casserole over medium-high heat. Working in batches, add goat to a deep casserole and cook until browned on all sides, turning occasionally and adding more oil between batches. Transfer to another large bowl after each batch.

Add onion and tomato paste to drippings. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, chickpeas, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return goat to casserole and bring to boil. Cover and place in a low oven (120 celsius) for 3 or 4 hours, stirring occasionally.

Garnish with a sprinkling of coriander.

Serve on couscous cooked with saffron with dried cranberries and toasted almond slivers stirred through.

This dish is perfect with Saperavi.

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