Persian Goat Tagine

Method

1. 1Take goat out of the fridge at least 30 minutes before starting this recipe.
2. 2Lightly oil and season goat, place in a GN tray and sear in combi oven set on bake at 230°C for 10 minutes, stirring once. Set aside.
3. 3In a thick-bottomed pan, add the remaining oil, add garlic, ginger, celery, carrots, and onions, cook for 5 minutes or until soft and caramelised. Add cumin, coriander, cinnamon, Ras el Hanout, stir to combine. Add harissa and tomato paste, stir to combine.
4. 4Add to goat, with stock and crushed tomatoes, stir well. Cover with baking paper and foil. Place in combi oven on steam bake (70% steam), 92°C for 10–15 hours or overnight.
5. 5Add dates and apricots, chickpeas and saffron, simmer uncovered for 20 minutes or until sauce has thickened.
6. 6When finished, remove from the combi and hold above 60°C until ready to serve in either a bain marie, under bench oven (set on low) or in the combi oven on 65°C.
7. 7Season to taste, garnish with coriander and almonds. Serve with flatbreads, yoghurt, and Israeli couscous salad.