Ingredients

For the roasted spice mix

1 tbsp

cumin seeds

1/2 tbsp

caraway seeds

1 tbsp

fennel seeds

whole cloves

1/2 tbsp

cardamom seeds

3 tbsp

ras al hanout spice mix

For the stew

900g

goat shoulder, cut into large chunks

180ml

yoghurt

small handful

fresh mint leaves, roughly chopped

55g

butter

6 tbsp

vegetable oil

2 medium

red onions, finely chopped

2 tbsp

ginger, freshly grated

3 tbsp

roasted spice mix

2 tbsp

tomato paste

750ml

beef stock

a handful

fresh coriander, leaves only

"Goat is lovely, lean meat and when slow-cooked, produces a rich, flavourful dish. Goat is available from many good butchers and online; I buy mine from a local farm shop. This goat recipe gives a wonderful, warm spicy flavour to the tender chunks of meat, making a terrific autumn or winter supper dish. Serve with grilled flatbreads or plain boiled rice to soak up the lovely sauce."

Recipe taken with permission from Elaine Lemm's cookbook More Than Yorkshire Puddings, published by Great Northern Books.

Method

Mix all the spices together in a small bowl. Heat a large frying pan, sprinkle the spice mix in and cook for one minute, shaking the pan constantly. Tip the spices onto a plate and leave to cool. Store in a jar until needed.
Dry the meat with kitchen paper, place into a bowl, add the yoghurt, mint, garlic and stir well. Cover with a tea towel, put in the fridge, and leave to marinate for a minimum of 3 hours; even better, overnight.
Heat the butter and 4 tablespoons of the oil in a heatproof casserole dish, add the onions and cook gently for 5 minutes until soft. Add the ginger, 3 tablespoons of spice mix and stir. Add the tomato paste and stir again.
Add the stock, bring to a boil, reduce and simmer for 15 minutes. Pour the sauce into a food processor and blend thoroughly. Pass through a fine sieve into a jug and keep to one side. Preheat the oven to 160ºC.
Reheat the casserole dish on the stove, add the remaining oil and once hot, remove the meat from the marinade and add to the casserole and fry for 5 minutes until lightly browned. Pour the sauce over the meat, bring to a boil and cook for 5 minutes.
Cover the casserole with a lid and place it in the middle of the preheated oven. Cook for 4 hours, occasionally check it is not drying out, add boiling water if needed. The meat should be soft and tender when cooked. Check the seasoning and leave to stand for 10 minutes. Garnish with chopped coriander.