Total preparation time: 1 h 15 min
Cooking time: 60 minutes
1kg of goat shoulder meat
4 Tablespoons Argan oil (or cooking oil)
1 Teaspoon Moroccan aged butter
2 Teaspoons salt
½ Teaspoon allspice
1 Teaspoon cinnamon
1 Teaspoon curcumas
1 Teaspoon black pepper
½ Teaspoon ginger powder
6 Threads of saffron (optional)
1 Large onion chopped coarsely
½ Cup finely chopped parsley
4 Garlic finely chopped cloves
½ Moroccan preserved lemon rind diced
3/4 Cup of hot water
Ingredients for caramelized figs:
200g dried figs
3 cups of water
3 Tablespoon orange blossom water (optional)
½ Cup honey (or brown sugar)
1 Teaspoon cinnamon
½ Teaspoon Moroccan aged butter
1 Cup divided walnuts (100g)
¼ Cup sesame seeds (40g)
3 Tablespoons Argan oil
Pour the 4 tablespoons of Argan oil in the Tagine, place it on low heat for 10 minutes. When the oil starts forming bubbles, add the pieces goat meat and fry them for 3 minutes on each side.
Increase the heat to medium. Add the Moroccan aged butter, salt, allspice, cinnamon, curcumas, black pepper, ginger powder, saffron threads. Turn the pieces of goat meat upside down and stir in the spices.
Add the onion, parsley, garlic, diced preserved lemon rind, and 3/4 cup of hot water. Place the tagine lid on and cook for 45 minutes, checking the amount of broth regularly. If you see that the broth is getting too low too fast, you might need to lower the heat, and add a little more water (¼ cup approximately).
In a saucepan, combine the dried figs, 3 cups of water, orange blossom water, honey, ½ Teaspoon Moroccan aged butter and cook on medium heat for 15-20 minutes. When the figs look “puffed-up” and the broth has thickened, remove the saucepan from the heat and set it aside until the goat meat is fully cooked.
Heat a heavy pan for 3 minutes. Throw in the sesame seeds and toast them for 3-4 minutes. Stir them with a wooden spatula continually. If the seeds start browning and popping fast, your pan is too hot, take it off the heat immediately and continue to stir for another minute.
Uncover the Tagine and stick a fork in one or two pieces of meat. If the meat comes off of the fork easily, the meat is ready. If you are not sure, cut a small piece and taste it. Make sure that the meat is tender and the salt is at your taste. If not, cook longer and add salt as needed.
Spoon the figs and place them on top of the meat. Measure a ½ cup of fig broth and add to the Tagine. Cover and cook for another 5 minutes.
Sprinkle with the toasted sesame seeds over the meat and figs. Cover the Tagine with the lid and serve immediately with warm bread.