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.
- 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)
- Large pot
- Wooden spoon
- Spoon measures
- Add dash of oil to pot and heat. Toast couscous, stirring often. Once toasted remove from pot and set aside.
- 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.
- Add stock, tomatoes, onion, cinnamon sticks and goat.
- Simmer covered until goat begins to separate away from bone. Should take around 45 mins to an hour.
- Add couscous and cook covered until al dente.
- Season to taste with salt, white pepper and lime juice.
- Serve in bowl topped with yoghurt, goats cheese, fresh coriander, lime wedge and green chilli.