Andrew and I recently visited Victoria and caught up with some MKR mates. During our visit Carly (from the team Carly and Emily) took us to Healesville where we ate at “Giant Steps“. I ordered a couple of tapas, but Andrew and Carly both ordered a Moroccan Braised Lamb Soup. It tasted so good I was inspired to invent a similar dish, but I chose to use goat instead. The results were great.

This recipe will take you very little time and effort and you’ll end up with a hearty and tasty meal fit for impressing guests, or just your family.

Ingredients

• 1kg goat on bone – cut into big chunks by your butcher (can be substituted with goat off the bone or lamb or if desired)
• Olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1.5 tbsp ground paprika
• 1 tsp ground chilli
• 1 big pinch of saffron stands (around 10 strands)
• 1 tbsp freshly grated ginger
• 1 tbsp ground turmeric
• 2 cinnamon sticks
• 1 brown onion – chopped
• 2 cans (400g each) crushed tomatoes
• 4 cups beef stock
• Lime juice
• Salt and white pepper
• 1.5 cups pearl couscous (can be substituted with regular couscous is desired, follow instructions on packet)
• green chilli (slices for garnish)
• natural yoghurt (garnish)
• fresh coriander (garnish)
• goats cheese (garnish)
• fresh lime wedges (garnish)

 Equipment

• Large pot
• Wooden spoon
• Spoon measures

Method

1. Add dash of oil to pot and heat. Toast couscous, stirring often. Once toasted remove from pot and set aside.
2. Add all dry spices and ginger to pot (add extra oil if required) and toast. This process removes any “soapy” flavour that raw spices may have.
3. Add stock, tomatoes, onion, cinnamon sticks and goat.
4. Simmer covered until goat begins to separate away from bone. Should take around 45 mins to an hour.
5. Add couscous and cook covered until al dente.
6. Season to taste with salt, white pepper and lime juice.
7. Serve in bowl topped with yoghurt, goats cheese, fresh coriander, lime wedge and green chilli.