Goat tagine

(Serves 8)

Ingredients

For the goat

• 1 Whole Shoulder of Boer Goat (bone in and including neck)
• Enough olive oil to cover joint
• 12 heads garlic, peeled and roughly chopped
• Bunch of fresh rosemary, roughly chopped
• Maldon salt

Method

For the goat

1. Preheat the oven to 130C, place the goat shoulder in a pot with lid, deep enough to hold the shoulder and cover with olive oil. Roughly chop the garlic and rosemary and add to the pot. Add a good pinch of salt.
2. Place the pot on to the stove and gently bring to a simmer, place the lid on and transfer the pot to the oven for 5 hours or until the bones feel as if they could be pulled out of the joint. Allow the whole thing to go cold and once completely cold, carefully remove the meat and drain on a rack for 1 hour.
3. Carefully remove the neck bone and the shoulder blade and leg bone, they should come out easily, pick off all the meat from the neck bone, shred and reserve.

For the tomato sauce

1. Preheat the oven to 150C, roughly chop the tomatoes, peppers, shallots, garlic and herbs. Place them all into a baking tray, add the oil, vinegar, sugar and mix thoroughly.
2. Place into the oven for 6 hours, turning every 2 hours to stop it catching. Once all the liquid has almost evaporated remove the tray and allow to cool slightly. Pass the base through a medium sieve.

For the aubergine parcels

1. Peel and dice the aubergine, sprinkle with salt and allow to sit for 20 minutes. Place on a towel, drain and dry.
2. Heat a little oil in a shallow pan and gently fry the onion until soft, then add the ginger, garlic and cook for a further minute, mix in the spices, tomatoes, sultanas, pine kernels and cook for another minute or so. Place this mix into a bowl.
3. Fill a deep pan with 1/3 oil and heat until beginning to smoke, add the aubergine carefully and cook until golden, remove and drain on kitchen paper.
4. Place the cooked aubergine into the bowl with the other ingredients and gently combine the two. Mix in the grated cheese and herbs. Now mix in the shredded neck meat.
5. Place a half sheet of pastry onto the work top and place a spoonful of mix at one end. Fold in the sides and then fold up the parcel as neatly as possible into a spring roll like shape, brush the end with the melted butter and stick. Place on a baking tray and repeat with all 16 halves of pastry so that you have 2 per portion.

For the lentil salad

1. Boil the lentils until tender to the bite, drain and rinse under cold water.
2. Mix equal amounts of the vinegar and sugar well, then add to this the chopped shallot and fresh thyme.
3. Chop the cherry tomatoes neatly, place in a bowl with the spinach, lentils and cheese then add the dressing and mix.

For the cous cous

1. In a shallow pan with lid gently fry the vegetables in a little olive oil until soft.
2. Add the ginger, chilli and spices and continue to cook gently for a further 2 minutes.
3. Now add the cous cous, saffron, tomato base, kernels and seeds and cook for 1 minute more.
4. Turn up the heat and add the stock placing the lid immediately after.
5. Remove from the heat, leave for 10 minutes then fork through the cous cous to fluff it up. Mix in the herbs and keep warm.

For the plantain fritters

1. Peel and grate the plantains through the large holes of a grater into a bowl. Add the garlic, coriander and season. Mix well.
2. Heat a deep fryer to 170C. Roll little balls of the mix, about the size of ping pong balls and fry until golden and crisp. Drain well and keep warm.

For the glaze

1. Reduce the lamb stock to 900ml, add tomato sauce, brown sugar and whisky.
2. Place on medium heat and boil for 3-4 minutes, stirring occasionally, until you get a sticky glaze consistency.

For the yoghurt dressing

1. Peel and grate the cucumber, place in a napkin and squeeze out the juice.
2. Mix with the yoghurt, garlic and mint and season to taste.

Finishing off

1. Before serving, preheat the oven to 180C, place the aubergine parcels into a roasting tray and the goat shoulder into a separate one. Remove the parcels after 20 minutes or until golden and crisp. Turn the oven up to full heat, place boned out goat shoulder into a shallow baking tray and pour over the glaze, place into the oven and this should take no more than 5 minutes.
2. For the goat kidneys, with scissors, cut the kidneys in half and snip out the white fat that is inside, halve again and with a knob of butter in a frying pan, season and cook for 3-4 minutes until nicely coloured all round.
3. Spread the cous cous on a large serving dish and place the shoulder on top. Serve with the various accompaniments.