300ml olive oil
2 Onions, finely diced
4 Garlic cloves, crushed
1 Cinnamon stick, broken
1 Tsp coriander powder
1 Tsp cumin powder
1 Tsp fennel powder
1 Tsp smoked paprika
½ Tsp powdered ginger
½ Tsp turmeric
⅓ Tsp chilli powder
6 Tomatoes, diced
1 Tbsp raisins
1 Tbsp honey
2kg goat shoulder, diced
1.5 Litre chicken stock, hot
Toasted almonds and couscous, to serve


Heat the oil in a pan on medium, add onion and sweat really well. Add garlic and cinnamon and cook for 3-4 minutes, until fragrant. Add all the spices and cook for 5 minutes. Add tomato and cook for 3 minutes, then add raisins, honey and a pinch of salt. Add hot chicken stock, bring to the boil and simmer.

In a separate hot pan, brown off the goat, in batches. Add goat to sauce and simmer for about 1 hour.

Top with toasted almonds and serve with couscous.