Mel Christensen

Mel Christensen

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Moroccan Goat Tagine – *Gluten Free, Dairy Free, Soy Free, Sugar Free, Egg Free, Nut free, Paleo-Friendly

Moroccan Goat Tagine

Moroccan Goat Tagine

*Gluten Free, Dairy Free, Soy Free, Sugar Free, Egg Free, Nut free, Paleo-Friendly

 

Ingredients:

Moroccan Spice Mix –

  • 1 cinnamon stick
  • 5 whole cloves
  • 1 tsp. whole cumin seeds
  • 1 tsp. whole coriander seeds
  • 1 tsp. fenugreek seeds
  • 1 tsp. white peppercorns
  • 1 tsp. paprika
  • 1 tsp. ground turmeric

 

  • 1 medium onion peeled and quartered
  • 3-4 cloves garlic
  • 3cm piece of ginger, peeled
  • 4 medium eggplants
  • Olive oil or coconut oil spray (or you can brush the oil on with a pastry brush)
  • 1kg diced goat chops (bone in) or other meat suitable for slow cooking such as lamb
  • 3 tbsp. (45g) Coconut oil
  • 2 cups (500ml) good quality chicken stock (homemade is best!)
  • 2 bay leaves
  • Good grinding of sea salt (or pink Himalayan, which is what I used)
  • 2 x 400g cans diced tomatoes (or fresh!)
  • 1 tbsp. date syrup, (a couple of chopped dates, honey, maple syrup or pomegranate molasses are all excellent substitutes!)

 

Method:

  1. Slice the eggplant into thick (1.5cm) slices, spray with olive or coconut oil spray and grill on each side until browned evenly.  (If you don’t have time, you will just dice it thick and throw it in raw later with the tomatoes!)  Set aside.
  2. Over medium high heat melt 2 tsp. coconut oil and brown the goat meat in 3 separate batches.  When each batch is browned, transfer the meat to your slow cooker.
  3. In a dry frying pan dry roast the spices over a medium heat.
  4. Remove and allow to cool. Grind in a coffee grinder or mortar and pestle to a fine powder.
  5. Place the ground spices in a food processor. Add garlic, onion and ginger and process to a smooth paste.
  6. Heat large frypan to medium – high heat.  Add 1 tbsp. coconut oil followed by your spice paste and stir until fragrant.  Slowly add to the chicken stock to deglaze the pan (which is a fancy way of saying getting the stuck bits up of the surface of the pan!), keep adding and stirring until you have all the spice mix incorporated into the stock.
  7. Pour stock/spice mix over the meat resting in the slow cooker, along with the tomatoes, bay leaves, salt, date syrup and eggplant.
  8. Cover and cook on low heat all day.
  9. Just wait for what will be waiting for you when you get home! … Enjoy!!

*Serve with cooked quinoa and garnish with fresh coriander. (or whatever green stuff you can get your hands on!)

Serves 6 – 8

 

 

Thermomix Instructions:

  1. Slice the eggplant into thick (1.5cm) slices, spray with olive or coconut oil spray and grill on each side until browned evenly. Set aside
  2. In a large frypan, over medium high heat, melt 2 tsp. coconut oil and brown the goat meat in 3 separate batches.  When each batch is browned, transfer the meat to your slow cooker.
  3. Place cinnamon stick in TM bowl and grind 1 min/ speed 9.
  4. Add rest of spice mix ingredients to the TM bowl and dry roast 3 Mins/Varoma temp on speed 2. Grind 1 min / Speed 9.
  5. Add garlic, onion and ginger and chop 10 sec / Speed 7.  You may need to scrape down the sides of the bowl and do this again. 
  6. Add 1 tbsp. coconut oil and sauté 15 min/ Varoma / speed 1 with MC removed.
  7. Set TM to 1 min / speed 3 / Varoma  and slowly pour stock through top.
  8. Pour stock/spice mix over the meat resting in the slow cooker, along with the tomatoes, bay leaves, salt, date syrup and eggplant. 
  9. Cover and cook on low heat all day.