Goat & Apricot Tagine

A splash of olive oil
500g diced goat off the bone
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2 small onions, thinly sliced
1 1/2 tsp ras-el-hanout
1 cinnamon stick (about 5cm long)
1/2 tsp salt
1 1/2 tbsp tomato puree
4 carrots, chopped
12 dried apricots (unsulphured)
1x 400g tin chickpeas, drained
Freshly ground black pepper to taste
A handful of coriander, chopped

1. In a large pan, heat the olive oil and then add the goat. Cook until browned on all sides.

2. Add the onion and cook until it has softened.

3. Stir in the ras-el-hanout and cook for another minute.

4. Then add the tomato puree, cinnamon stick, carrots, apricots, salt and 600ml water. Cover and simmer for 2 hours.

5. Add the chickpeas and cook for a further 30 minutes, or until the goat is really tender. If the sauce is too thin, remove the lid to reduce the liquid.

6. Add freshly ground black pepper to taste.

7. Serve scattered with the chopped coriander, and couscous and leafy salads on the side.

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