2 teaspoons |
ground cumin |
1 teaspoon |
ground turmeric |
2 teaspoons |
ras el hanout |
1/2 teaspoon |
saffron strands |
4 tablespoons |
vegetable oil |
600g |
goat shoulder, neck and leg meat, cut into large dice |
1 |
onion, diced |
2 |
garlic cloves, chopped |
4cm |
piece of ginger, unpeeled, finely grated |
1 |
red chilli, chopped |
1 |
cinnamon stick |
400g |
tin chopped tomatoes |
1 tablespoon |
honey |
125g |
dried apricots, roughly chopped |
1 |
medium preserved lemon, roughly chopped |
|
sea salt |
|
freshly ground black pepper |
50g |
pistachio nuts, roughly chopped |
3 tablespoons |
roughly chopped mint leaves |
3 tablespoons |
roughly chopped coriander leaves |
3 tablespoons |
roughly chopped flat-leaf parsley |