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Kid shank, apricot and pistachio tagine

Yields1 Serving

South West-based chef, entrepreneur and champion of goat meat James Whetlor has a killer of a slow-cooked dish for us...

Adding the sweetness of dried fruit to the depth and richness of kid meat creates a dish that is one of the greats of world food, writes James. I always have a jar of ras al hanout in the kitchen – it’s a really useful seasoning. You can also use 800g diced kid here in place of the shanks. Serve with harissa and couscous.

 4 kid shanks
 2 tomatoesroughly chopped
 2 onionsfinely chopped
 3 garlic clovesfinely chopped
 60 g buttermelted
 1 tsp cumin seedstoasted and ground
 2 tsp ras al hanoutspice blend
 ½ tsp ground turmeric
 400 ml stock or water
 10 saffron strandssoaked in warm water for 10 minutes
 corianderleaves chopped, stalks reserved
 150 g dried apricots, roughly chopped
 1 medium preserved lemonrind only, (discard the pulp) roughly chopped
 50 g pistachiosroughly chopped
 honeyto taste
 mintleaves picked, so serve

Mix together the shanks, tomatoes, onions, garlic, melted butter, spices (apart from the saffron), 1 teaspoon of salt and half a teaspoon of pepper. Cover and refrigerate for a few hours or overnight.


When ready to cook, put the marinated meat in a large saucepan and cook, uncovered, over a moderate heat for 20 minutes until a sauce has formed and thickened.


Add the stock (or water), along with the saffron and its soaking water, the coriander stalks, dried apricots and the preserved lemon, then cover and simmer gently over a low heat for about 2 hours or until the meat is completely tender. Top with a little water if it dries out.


When the shanks are cooked, remove any excess fat from the sauce and add the pistachios, then the honey with salt and pepper to taste. Serve scattered with the coriander and mint leaves.