Goat Tagine with Fennel

1 Reviews
100% would make this recipe again

Goat gently simmered with fennel, almonds, olives, and Moroccan spices.

«Ras-el-hanout» is the complex Moroccan spice blend used in this recipe. It means «head of the shop», because shop owners create their own unique blend, which combines up to 50 ingredients, sometimes including also aphrodisiacs, but most commonly cinnamon, nutmeg, ginger, anise, peppercorns, cloves, cardamom, dried flowers, mace, and turmeric.

This recipe is incompatible with your food profile

Preparation : 30 min Cooking : 1 h Cooking Dish : 1.6 to 2 litre casserole
470 calories/serving

Ingredients

300 g goat for stew, cut into 3-4 cm pieces
1/2 fennels, thinly sliced 180 g
1/2 onions, finely chopped 100 g
1 clove garlic, finely chopped
1/2 carrots, diced 50 g
1/2 cup canned tomatoes (diced) 130 g
6 black olives 2 1/2 tbsp
1 tbsp almonds [optional] 8 g
4 tsp raisins 14 g
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
3/4 cup beef broth 190 mL
1/4 tsp ground cumin 1 g
1/4 tsp curry powder 1 g
1/4 tsp couscous spice (ras-el-hanout) 1 g
1 bay leaf 0.2 g
1 tbsp fresh cilantro 2 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2/3 cup couscous, whole wheat 100 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

The traditional tagine cooking dish, with its particular shape, can be replaced by any baking dish or casserole with a tight-fitting lid.

A mandolin will be useful to thinly slice the fennel.

Method

  1. Preheat the oven to 175°C/350°F. In a small bowl, macerate the raisins in water.
  2. Prepare the vegetables. Mince the onion and garlic, cut the fennel into thin slices, and chop the carrot. Cut the meat into 3-4 cm pieces.
  3. Heat the oil in a pan over high heat. Sauté the goat pieces, turning frequently. Cook about 8-10 min, until golden. Add salt and pepper, then transfer the pieces and cooking juice into the tagine or casserole. Set aside.
  4. In the same pan, add the butter and sauté the onion, garlic, and fennel 2-3 min over medium heat. Add the carrot and diced tomatoes. Cook 5 min.
  5. Place the vegetables into the casserole with the meat. Add the raisins, olives, whole almonds (optional), cilantro, bay leaves, and spices. Pour in the warm broth. Cook 40 min with the lid on and then 15 min without, in order to reduce the juice. Sprinkle with lemon juice. Adjust the seasoning.
  6. When ready to serve, cook the couscous. Serve directly out of the casserole with the couscous on the side.

Nutrition Facts Table

per 1 serving (520 g)

Amount

% Daily Value

Calories

470

Fat

13 g

21 %

Saturated 4.2 g
+ Trans 0.2 g

22 %

Cholesterol

60 mg

Sodium

550 mg

23 %

Carbohydrate

60 g

20 %

Fibre

8 g

32 %

Sugars

9 g

Net Carbs

52 g

Protein

28 g

Vitamin A

45 %

Vitamin C

41 %

Calcium

10 %

Iron

39 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits ½
Vegetables 2
Meat and Alternatives 2 ½
Fats 2 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Main courses/Entrées | High Iron | Braise/Stew | Moroccan

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.