Moroccan Goat Tagine with Bulgur Wheat Salad
Dig into this quick and easy salad recipe by Donal Skehanfrom Donal Skehan's Feast.
- 2 hours
- 1 hour 45 minutes
- 4 servings
- For the goat tagine:
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 675 grams trimmed shoulder of kid or goat, cut into large chunks (about 5cm square)
- 50 grams dried apricots, finely sliced
- 50 grams sultanas
- 1 tablespoon rapeseed oil
- 2 onions, roughly chopped
- 8 garlic cloves, finely chopped
- 1 tablespoon honey
- 400 grams cans chopped tomatoes
- ½ tablespoon vegetable bouillon powder
- A handful chopped fresh coriander, to garnish
- To make the bulgar wheat salad:
- 250 grams bulgur wheat
- 500 millilitres hot chicken stock
- 400 grams can chickpeas, drained and rinsed
- 1 small red onion, very finely chopped
- 1 tablespoon shredded fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- Sea salt and ground black pepper
- For the goat tagine, mix all the spices in a small bowl. Place the goat pieces in a large bowl, add half the spice mixture and toss until all the goat pieces are thoroughly coated. Cover and place in the fridge for 1-2 hours to allow the spices to permeate the meat.
- For the salad, soak the bulgar wheat in the chicken stock until plumped up and tender. Place the chickpeas in a bowl and roughly mash with a fork. Fold in the bulgar wheat with the red onion, mint and parsley. Whisk together the lemon juice and olive oil and then season with salt and pepper. Fold into the salad. and leave at room temperature to allow the flavours to develop.
- Once the goat meat has been marinated, place the apricots and sultanas in a bowl and cover them with boiling water.
- Heat the oil in a large high-sided frying pan over a high heat, add the marinated goat pieces and fry until browned all over. Remove the goat from the pan and set aside.
- Add the onions and garlic to the pan and fry for 1 minute over a low heat, then add the remaining spice mixture and fry until the onions are soft. Add the apricots and sultanas and the soaking liquid, along with the honey, tomatoes and bouillon powder. Bring to the boil, then reduce the heat and simmer for 15 minutes until the sauce has thickened and reduced. Add the goat pieces and toss until coated in the sauce, then half cover with a lid. Cook very gently for 1 ½ hours if using kid meat, and 2 ½-2 hours 45 minutes, if using goat until the meat is cooked through and tender but still holding its shape. Leave to stand for 10 minutes, then scatter over the coriander and serve on plates with the bulgur wheat salad.
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