Tagine of goat, potato and preserved lemon

by Ed Halmagyi


  • 1kg goat leg, diced
  • 1 Tbsp plain flour
  • 2 Tbsp tagine spice blend
  • ¼ cup ghee
  • 1 red onion, peeled and cut in wedges
  • 12 cloves garlic
  • 250g small kipfler potatoes, scrubbed
  • 1 preserved lemon, rind only, cut in fine strips
  • ¼ cup roasted capsicum, cut in strips
  • 1L chicken stock
  • salt and pepper
  • coriander leaves, mint leaves and lemon wedges, to serve


1 Preheat oven to 140°C. Dust the goat in flour and spices. Pour the ghee into a large frying pan and set over a high heat. Fry the meat for 4 minutes, until well-browned, then place in a tagine or lidded casserole dish.
2 Add the onions, garlic cloves, potatoes, preserved lemon, capsicum and stock to the tagine, season lightly with salt and pepper, and fit the lid. Bake for 3 hours.
3 Adjust the seasoning and garnish with herb leaves and lemon wedges.