Goat Tagine

  • 1 Goat Loin ( about 1.5lbs or 750
  • Black Onion Seeds, 1 tbsp
  • Cumin, 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Paprika, 1 tsp

Mise en place

  • -1/2 Pumpkin
  • 1 Egg Plant
  • 2 tbsp Olive Oil 
  • 3 Tomatoes
  • 2 Lemons
  • Handful Almonds
  • Handful dried apricots
  • 1/2 pint Crème Fraiche
  • Handful Smoked Dates

Harissa sauce

  • Garlic
  • Chilli Flake
  • Lemon Juice
  • Extra Virgin Olive Oil


Step 1 – Meat and Spice Prep

  1. Trim off the sinew from the goat loin.
  2. Add Black Onion Seeds, Coriander seeds and Cumin to a hot pan.
  3. Toast them in the pan over the stove until they pop and begin to smell (these are the essential oils being released).
  4. Put the toasted spices into a herb grinder working them into a powder (can take 10-15 mins)
  5. Adding paprika to powder.
  6. Rub and work the spices into the loin using your fingers.
    • Leaving some for later.
  7. Dates smoked in the Traeger at 100c°/ 220f° for 4 hours.

Step 2 – Harissa Sauce

  1. Using herb grinding stone, add garlic cloves, chilli flakes, lemon juice and extra virgin olive oil.
  2. Working it into a paste.

Step 3 – Veg

  1. Cut ¼ inch cubes of pumpkin and egg plants.
  2. Fry in hot olive oil over a stove.
  3. Add a big pinch of spice mix.
  4. Chop up 3 large tomatoes adding to pan.
  5. Slice 2 lemons into wedges and add.
  6. Put in the almonds and preserved apricots.
  7. Half a pot of crème fraise to add creaminess.
  8. Add a tea spoon of harissa sauce paste.
  9. Smoked Dates and mint leaves are finishing touches.

Step 4 – Meat Cooking and Serve

  1. The ready rubbed spiced loin is cooked over charcoal.
  2. Allowing it to crisp and cook.
  3. Leave the loin to stand off the heat for a few minutes before slicing.
  4. Put a base of the veg sauce onto a plate, with the sliced loin put on top.
  5. Served with yogurt and spice rub mixed with olive oil.