Spiced Goat with Vegetable Couscous


  • 350g goat.

  • 2tbsp plain flour.

  • Glug of olive oil.

  • 1 onion, chopped.

  • 2 garlic cloves, chopped.

  • 1 red pepper, diced.

  • 1 tsp ground cumin.

  • 1 tsp ground coriander.

  • 1 tsp ground allspice.

  • Small pinch of saffron.

  • 1 chilli (or more, depending on how hot you want it).

  • ½ pint lamb or vegetable stock.

  • 1 tin chopped tomatoes.

  • 225g carrots, sliced.

  • 175g parsnips, sliced.

  • 175g courgettes, sliced.

  • 175g mushrooms, quartered.

  • 115g sultanas.

  • Salt and pepper.

  • Chopped coriander to garnish.


  1. Toss the goat in the flour.

  2. Heat the oil in a casserole or saucepan and add the goat, onion, garlic and pepper.

  3. Cook, stirring, until the goat is browned on all sides – around 5-10 minutes.

  4. Add the cumin, ground coriander, allspice and chilli and cook for another minute.

  5. Gradually add the stock, stirring continuously, bring to the boil and then simmer for about 2 hours.

  6. Add the tinned tomatoes, carrots and parsnips and simmer for another 30 minutes.

  7. Add the courgettes, mushrooms and sultanas.

  8. Cover, and return to the boil and simmer for another 30 minutes.

  9. Season with salt and pepper.

  10. Cook the couscous (it usually takes about 5 mins) and serve, garnished with coriander

Courtesy of Anastasia.