Sweet and Sour Kid Goat Tagine with Apricots, Almonds and Pistachios

This is a delicious way to serve kid goat shoulder or leg.

We spent a day with cook and food writer Lindy Wildsmith preparing a range of wonderful dishes using Trecorras Farm kid goat meat. The recipes demonstrate the versatility of this tasty, tender meat and why it's a hot food trend.

Serves 4-6 people

Cooking time: 1 hour


1kg of Trecorras Farm kid goat shoulder or leg, trimmed and cut into small pieces

1 onion finely sliced

A glass of red wine

2 level tablespoons of tomato paste

2 level tablespoons of sugar or honey

4 tablespoons of red wine vinegar

8 naturally dried apricots, figs or dates, chopped

2 tablespoons of split almonds, toasted

2 tablespoons of pistachio nibs, toasted

Extra virgin olive oil

Salt and black pepper

A sheet of greaseproof paper


250g instant plain couscous

400ml warm water

3 tablespoons extra virgin olive oil

Juice of half a lemon

1 packet prepared pomegranate seeds

25g toasted cold pine nuts or almonds

1/2 teaspoon cinnamon

3 tablespoons chopped parsley

3 tablespoons chopped mint

2 green chillies de-seeded & finely chopped

salt and freshly ground black pepper



Put a large heavy based pan on a low heat. When hot, add enough extra virgin olive oil to cover the base then add the onion and gently fry for a few minutes.

Increase the heat to medium and add the kid goat meat and brown well all over. Add the wine and allow it to evaporate. Season with salt and black pepper.

Stir the tomato paste into 200ml of hot water and add this to the pan, turning and stirring the meat as you do so.

Crinkle the greaseproof paper and run it under the tap, shake off the excess water, then put the paper over the meat to fill the space between the meat and the top of the pan (this will prevent the meat drying out). Put the lid on and cook on a low heat for 1 hour. Stir from time to time to make sure it is not drying out.

While this is cooking, toast the flaked almonds in a wok over low heat, stirring or flipping constantly until golden brown. Tip onto a plate and leave to cool. Brown the pistachios, tip out and leave to cool.

When the meat is ready, put the vinegar and the sugar or honey in a small pan on a medium heat and stir to dissolve and then simmer for a few minutes. Add the chopped fruit, stir and then add to the meat. Stir and leave to stand for ten minutes for the flavours to come together.

Serve topped with the fried almonds and pistachios. Serve with couscous or rice.

Variation: stir in fresh aromatic herbs such as basil, mint or marjoram instead of the fruit.



Put the couscous in a large heat proof bowl. Pour on enough warm water to cover the couscous. Cover the bowl with cling film, leave for 5 minutes (or as recommended on the packet).

After this time fork the couscous through to aerate it. Add the olive oil, lemon juice, pomegranate seeds, pine nuts or almonds (toasted and cooled), cinnamon, herbs and chillies. Mix together thoroughly. Taste and season.


Recipe Supplied by Lindy Wildsmith www.lindywildsmith.co.uk

© Trecorras Farm