Moroccan · Tagines
Goat Tagine with Figs
Goat meat, common in rural Moroccan cooking, is braised long and slow with dried figs, cinnamon and a touch of honey until the meat is fall-apart tender and the figs melt into the sauce, a rustic dish found in the foothills of the Atlas.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 1 kg goat meat (shoulder or leg), cubed
- 200 g dried figs, halved
- 1 onion, grated
- 1 tsp cinnamon, 1 tsp ginger
- Pinch saffron
- 2 tbsp honey
- 3 tbsp olive oil
- Salt
Method
- 1
Brown the goat
Warm the oil and brown the goat pieces well on all sides.
- 2
Build the base
Add the grated onion, cinnamon, ginger, saffron and salt, and stir to coat.
- 3
Braise
Add 400 ml water, cover, and simmer over low heat for 1.5 to 2 hours until the meat is very tender.
- 4
Add figs
Stir in the dried figs and honey and cook uncovered for 20 more minutes until the sauce thickens and the figs soften into it.
- 5
Serve
Serve with bread or plain couscous to soak up the rich sauce.
Chef's tips
- Goat benefits from a longer, gentler braise than lamb — don't rush this one.
- If the figs are very dry and firm, soak them in warm water for 15 minutes before adding.
Frequently asked questions
Can I substitute lamb for goat?
Yes, lamb shoulder works as a substitute and typically needs slightly less cooking time to become tender.