Serve this richly spiced goat tagine on a bed of fluffy couscous to soak up the fragrant, flavoursome sauce.






Skill level

Average: 3.2 (69 votes)


  • 300 ml olive oil
  • 2 onions, finely diced
  • 4 garlic cloves, crushed
  • 1 cinnamon stick, broken
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp smoked paprika
  • ½ tsp powdered ginger
  • ½ tsp turmeric
  • ⅓ tsp chilli powder
  • 6 tomatoes, diced
  • 1 tbsp raisins
  • 1 tbsp honey
  • 2 kg goat shoulder, diced
  • 1.5 litre chicken stock, hot
  • toasted almonds and couscous, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a pan on medium, add onion and sweat really well. Add garlic and cinnamon and cook for 3-4 minutes, until fragrant. Add all the spices and cook for 5 minutes. Add tomato and cook for 3 minutes, then add raisins, honey and a pinch of salt. Add hot chicken stock, bring to the boil and simmer.

In a separate hot pan, brown off the goat, in batches. Add goat to sauce and simmer for about 1 hour.

Top with toasted almonds and serve with couscous.


Recipe from Tony Carroll of Jolleys Boathouse in Adelaide.