Moroccan · Main course
Rif Mountain Goat Tagine
In the Rif, goat is everyday meat, and this tagine braises it slowly with onions, tomato, rosemary and thyme gathered from the hillsides, plus a little smen — lean, flavourful goat turned meltingly tender. The mountain herbs give it a distinctive fragrance that sets it apart from lowland lamb tagines.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1 kg goat meat (shoulder or leg), in chunks
- 2 onions, sliced
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 sprig rosemary and a few sprigs thyme
- 1 tsp ginger, 1 tsp paprika, 1/2 tsp cumin
- 1 tbsp smen, 3 tbsp olive oil, salt, pepper
Method
- 1
Brown the goat
Brown the goat chunks in oil, then add the onion and garlic and soften.
- 2
Spice
Stir in the ginger, paprika, cumin and smen, then the grated tomato, and cook to a paste.
- 3
Braise with herbs
Add the rosemary, thyme, salt, pepper and water to come halfway, cover and simmer very gently 2 to 2 1/2 hours until the lean goat is tender.
- 4
Reduce and serve
Uncover and reduce the sauce to a rich glaze, check the seasoning and serve from the tagine with bread.
Chef's tips
- Goat is lean and needs long, gentle, moist cooking — keep the heat low and be patient.
- Fresh rosemary and thyme are the Rif signature; use them generously but pull the woody stems before serving.
Frequently asked questions
How is goat different from lamb here?
Goat is leaner and more strongly flavoured, needing longer cooking; the reward is a deeper, more savoury tagine.
Can I use lamb instead?
Yes — lamb shoulder works with the same herbs and method and needs a little less time to become tender.