Goatmeal Tagine without the Tagine: A Recipe

by Heather Do
Serves 6

1 cup garbanzo beans
2 lbs. boneless goat shoulder, cubed into 1” pieces
Salt and freshly ground black pepper
4 tbsp. olive oil
2 medium onions, peeled and quartered
1 knob of ginger, peeled and minced
1 small habanero pepper, finely diced
2 tsp. ground cumin
2 tsp. ground cinnamon
2 tsp nutmeg
1 14oz. can diced tomatoes
1 quart veggie stock
2 small white turnips, peeled and quarteredgoat
2 medium carrots, peeled, halved lengthwise, and crosswise
1 cup dried apricots, halved
1 medium tomato, thinly sliced
1 ½ cups bulgur
6 sprigs cilantro
6 sprigs parsley
1. Soak the dried garbanzo beans in 3 cups of water overnight or for at least 8 hours.

2. Heat 2 tbs. olive oil in a deep, heavy bottomed pan at medium-high heat. In two batches, brown the goat meat on all sides and set aside.

3. Add the last 2 tbs. olive oil to pan and add the onions and a big ol’ pinch of salt and pepper. Cook and stir for 5 minutes.

4. Turn down the heat to medium and add the ginger, habanero, and spices: cumin, cinnamon, and nutmeg. Cook and stir for 5 minutes.

5. Add the goat meat and all of the juice that may have seeped out back into the pan. Drain the garbanzo beans and add them to the pan as well.

6. Pour in the can of diced tomatoes and veggie stock and make sure everything is covered by an inch of liquid. Add more veggie stock if need be. Bring to a boil then cover and simmer on very low heat for 75 minutes.

7. After the long simmer, add the turnips, carrots, and apricots and make they are all just covered by liquid. Put the lid back on and simmer for another 25 minutes. During the second round of simmering, cook the bulgur.

8. Shingle the sliced tomatoes over the meat. Cover and simmer for another for 5 minutes more.

9. Serve the goat tagine over the bulger and top with freshly chopped cilantro and parsley.

Heather Do is such a superb food wizard that she makes onions cry. Check out her cookbook here!