This tagine is wild! Try it out with these wonderful meats or substitute lamb and beef instead. There may be a lot of ingredients, but most of these are spices. It’s an easy and unforgettable recipe.
2kg Goat, Venison & Wild Boar, diced (You can also use lamb or beef)
3 tbsp coriander seed 3 tblsps cumin seed
1 tbsp fennel seed
1 tbsp cardamom seed
1 tbsp ground turmeric
1 tbsp ground ginger
1/4 tsp cayenne pepper
2 cinnamon sticks
2 star anise
6 tbsp olive oil
2 large onions, chopped
2 tbsp fresh grated ginger
4 fat cloves garlic, sliced thinly
1 large eggplant, diced
1/2 cup dried apricots, chopped
1/2 cup dates, chopped
1/2 cup sultanas
1/2 cup flaked almonds
1 tblsps preserved lemon, chopped
3 fresh tomatoes, diced
400g tin chopped tomatoes
500 ml chicken stock (preferably homemade) 400g tin chick peas, drained & rinsed
2 tbsp fresh coriander, roughly chopped salt & freshly ground black pepper
- Prepare the spices to marinate the meat.
- In a small frying pan over medium/low heat lightly toast the coriander, cumin, fennel & cardamom seeds.
- Grind to a powder in a pestle & mortar.
- Place the meat in a large bowl, toss with 3 tablespoons of olive oil. In a large resealable bag, toss the toasted spices, tumeric, ground ginger & cayenne pepper. Add the meat to the bag & shake well to coat. Refrigerate for at least 6 hours or overnight.
- Heat the remaining oil in a large heavy based casserole pan or tagine pot. Cook meat in batches until well browned. Remove from pan.
- Add onion, garlic & fresh ginger, saute gently for 5 mins.
- Add eggplant & cook until softened.
- Return the browned meat to the pan along with the apricots, dates, sultanas, almonds, preserved lemon, tomatoes, chick peas & stock. Season. Bring to the boil, then reduce heat to simmer for 2 – 2 1/2 hours, stirring occasionally, until the meat is tender.
- Stir in the chopped fresh coriander.
Serve with a dollop of yoghurt & couscous with lemon zest & fresh mint.