Tajine du Maghreb

Braised goat shoulder


1 Goat shoulder (small)

2 large Onions

3 carrots

3 celery sticks

½ bulb Garlic

3 sprigs Thyme

3 tbsp Ras el hanout spice

¼ cup Prunes

¼ cup Star anise whole

Taste Salt

Taste Pepper



Chop the onions, carrots and celery roughly and in a pot sweat the vegetables adding star anise, prunes and ras el hanout.

While vegetables are sweating, bring goat stock to a boil.

Season the goat shoulder with salt, pepper and ras el hanout and in a pan, fry the shoulder until it is golden brown.

Add sweated vegetables to a braising pan, along with the the goat shoulder, add hot stock and cover with a lid/foil.

Place in oven at 120 degrees and braise for 4 hours until meat is soft.


Chefs Tip: Ras el hanout: is a spice mix from North Africa. The name is Arabic for “head of the shop” (similar to the English expression “top shelf”) and implies a mixture of the best spices the seller has to offer


Where to buy: La Marina foods, Ras el hanout is a Sosa product from Spain


Braised goat meat


2L Goat stock (You can use a convenient beef/mutton stock at home)

30g Coriander

50g Parsley

Taste Salt

Taste Pepper

1 Large Butternut

¼ cup Rehydrated prunes

¼ cup Rehydrated apricots


For the rehydrated prunes:

In a pot, add prunes and water to cover.

Bring to a light boil, reduce heat and bring to a gentle simmer until prunes are soft

For the rehydrated dried apricots:

Follow the same method as for the rehydrated dried apricots


For the butternut: 

Peel,slice(3-4cm thick)

Place in a oven tray and season butternut with salt, pepper, brown sugar and ras el hanout.

Melt some butter and pour over butternut.cover with foil and roast at 180 degrees for 30-40 min until butternut is soft.


For the goat terrine:

In a bowl, add braised goat, Chop herb finely and add to bowl.

In a pot, add goat sauce and agar agar. Bring to a boil, continuously stirring until sauce boils. Once it boils add to bowl with the meat and chopped herbs. Season with salt, pepper, ras el hanout and duhkah spice.

Once meat mixture is prepared, line a terrine moulds with plastic wrap. Once mould is lined layer the terrine mould equally, first with goat meat ,butternut, prunes, apricots and then again with goat meat. Once terrine mould is layered wrap tightly with plastic wrap. Add weight on top of the terrine, make sure weight is equally distributed and place in fridge to set.



Chefs Tip: The term braising refers to when you sear off your meat in a pan or on the grill, and continue the cooking process in the oven. You sear the meat at the beginning to gain the caramalised flavour and colour.



100g Spinach

2 large Potatoes

500ml Cake Flour (can be repaced with gluten-free cake flour)

1 Egg


Bring a pot of water to a boil and blanch spinach until cook, and blend into a purée.

In another pot of boiling salted water, Peel potatoes, chop into cubes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

In a bowl, add 100g potato mash,2cups flour and 1 egg and mix, add spinach purée, mix should be a nice green color.

Once mixed together knead until a dough forms.

Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into pieces 3cm pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top, remove from water and store them in come lemon oil.




300g baby carrots

100g butter

100ml water


Peel carrots, and cut the carrots into desired shape.

Blanch in water & melted butter until cooked, season with salt


Carrot Puree

½ onion (chopped finely)

1 clove garlic

2 sprigs thyme

1 orange (zest & juice)

2 star anise whole

400g carrots (peeled)

100g butter

2 sprigs thyme

maldon salt

oil for frying


Peel the carrots and grate them finely (this will help for cooking the puree faster, and making it easier to blend later)


In a large pot, fry the onions (without getting colour on them). Add all the above ingredients and stir occasionally until carrots have cooked completely.


Remove the garlic and thyme, and blend until smooth. (You can add more melted butter/ water if the puree id too thick)


Garnish used:

Yarrow leaves

Gypsophillia flowers

Carrot tops

White verbena flowers

About author


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