Spiced Kid Goat Tagine with Caramelised Onion and Tomato
We spent a day with cook and food writer, Lindy Wildsmith, preparing a range of wonderful dishes using Trecorras Farm kid meat including this delicious way to serve kid goat shoulder.
Serves: 4 people
Cooking time: 1 hour
Oven Temperature: 200C, Gas Mark 7
1kg of Trecorras Farm kid goat shoulder, trimmed and cut into 8-12 pieces
2 sliced onions
2 tablespoons of olive oil
1 teaspoon of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of ground black pepper
1 teaspoon of saffron threads
1 level teaspoon of turmeric
1 teaspoon of salt
2 onions cut in rings
4 medium sized tomatoes cut in half
3 level tablespoons of caster sugar
1/2 tablespoon of honey
50g of blanched almonds fried in rape seed oil
Finely chopped parsley
Put all the marinade ingredients in a bowl and mix well. Add the meat and mix well again. Leave to marinate for a couple of hours if time allows.
Transfer to a roasting tin and add enough water to just cover the base. Cook for 20 minutes, turn the meat and cook for a further 20 minutes.
Strain off the juices and keep the meat warm.
Spread the onions out on a large heavy based pan and add some of the kid juices and cook on a medium heat. Sprinkle with ground cinnamon. When the onions are almost tender sprinkle 1 tablespoon of sugar over all and cook until the juices start to caramelise. Do NOT stir.
Gently heat a second frying pan, add just enough oil to cover the base and put the tomatoes in face down. Fry for a minute or two, turn and fry again for a minute. Carefully add enough of the kid goat meat juices to cover the base of the pan and simmer for two more minutes. Sprinkle the tomatoes with cinnamon and then sprinkle two level tablespoons of sugar over all. Cook until the water has evaporated and the sugar has caramelised. The tomatoes should retain their shape and be cooked al dente. Drizzle half a tablespoon of honey over everything and remove from the heat.
When ready to serve:
Transfer the meat to an oven-to-table serving dish or tagine if you have one.
Carefully spoon the caramelised onions over the meat pieces and arrange the tomatoes around the edges.
Add any remaining kid goat meat juices to the two frying pans; stir well to deglaze and combine. Set on a high heat and when hot, pour over the kid goat meat.
Top with fried almonds. Cover and set in the oven or on a ring for 10 minutes for the flavours to come together.
Remove the lid and sprinkle with chopped parsley and serve.
Recipe by Lindy Wildmsith www.lindywildsmith.co.uk
© Trecorras Farm