Goat Tagine


2-3 hours

Serves 4



750g diced goat shoulder (substitute with either lamb or mutton)
1 tsp Cornish Sea Salt Crystals
1 tbsp ras el hanout
1l chicken stock
200g canned tomato
200g chickpeas
150g diced white onion
100ml red wine
4 cloves of garlic, finely chopped
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp root ginger, grated
1 red chilli, deseeded and finely diced
1 tbsp olive oil



Heat your oil in a casserole pan and add your goat meat, Cornish Sea Salt and ras el hanout seasoning. Sear on a high heat for 5 minutes until the meat is browned.

Add the onion, garlic, chilli and ginger and cook for another 5 minutes.

Next add in your red wine to deglaze the pan and keep all the yummy umami flavour from the pan.

Follow with stock, tomatoes and chickpeas. Turn down the heat and cover your pan. Cook for 2 hours on a low heat, stirring occasionally.

Add freshly chopped herbs before serving.

You can make the couscous in advance or serve warm with the Goat Tagine.

In a saucepan heat a little oil and then add in your couscous. Stir until starting to warm and then cover with boiling water. Remove from the heat and leave to rest for 10-15 minutes.

Fluff up the couscous with a fork and add in finely chopped nuts, herbs, lemon and chopped apricot along with a generous spoonful of harissa.

Serve warm with your goat tagine and some grilled flat bread.

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