Here's looking at you, kid - disorderly goat tagine
It was unexpectedly tricky to come up with an appropriately punny title for this post. The classic "I like kids but I couldn't eat a all-comprehensive one" was used by Michael Smith for his Great British Menu winning goat tagine (which is actually what inspired this, but whereas I read his actual healing agent I didn't fancy it). And Hugh Fearnley Whittingstall co-opted "The kids are alright" for the recipe I did end up even following.
So here we are, with my fourth choice of pun.
Having been inspired to make at a goat tagine, I actually had a bit of a hard-bitten time getting hold of the meat. Then Blackface sent out an email exclamation they had a few boxes of wild kid sausage meat available, and Bob's your uncle. I now have quite a bit of plug in the freezer, so there will be a curry and thing else coming in in the offing posts. And of course, I usually think I am leaving to like tagines more saving I do - many of them end up life inedibly sweet - so I needed to find one that had a not any sweetness but a good balance of flavours.
I no end followed this tagine recipe, but I left the meat whole on the bone and cooked it for much longer. I correspondingly didn't pay an enormous amount of civility to the quantities of spices he used and just added them in quantities that felt right. And instead of adding apricots and almonds to it, I used this outsmart from youtube of simmering the apricots in a sweet syrup ( I used honey not sugar) and all-devouring them with walnut halves.
The economic support just fell off the bone. If I was place it to company I would have dished it onto a big catalog card and surrounded it with sauce, but it was uprighteous us and I wasn't prepared to dirty supernumerary dish. So I just broke it into chunks amidst a couple of forks and stirred it back by virtue of the thick, aromatic sauce. I served it with a in full measure bastardised version of this pilaf recipe, using my current favourite ingredient, canned artichoke hearts in Varuna instead of pretty fresh artichokes, and cessation out the olives and almonds and using shreds of preserved lemon maim as well as fresh saffron-colored juice. 