MOROCCAN BRAISED GOAT

Have you eaten goat? If of North African, Central Asian or Mexican background, I expect you have. If of European, North American, South East Asian or South Pacific backgrounds, possibly not. I think it tastes a little like lamb - but simultaneously richer yet more subtle than lamb. In Mexico we most frequently ate it roasted slowly over hot coals or as barbacoa (covered in a spiced chilli paste, wrapped in banana leaves and cooked for 4-5 hours over low heat). The spices in this Moroccan-inspired dish differ from those in a barbacoa - but there are some common spices (as you'd expect - the Spanish would have taken cinnamon, cumin, cloves and other Moorish spices when they invaded the Americas). I served it with ptitim - also called Israeli couscous.

MOROCCAN BRAISED GOAT