Goat Tagine

Slow cooked goat with warming spices and apricot
A proper tagine without the effort.
Tender NZ goat, slow cooked with ras el hanout spices, apricot, and a touch of sweetness to balance it out. Rich, aromatic, and a bit different to the usual.
It’s the kind of meal you don’t normally cook midweek, but now you can.

How to cook:
• Boil in the bag for 8–10 minutes
• Or heat gently in a pan
• Or warm in the oven with a splash of water

Ready in minutes.
No preservatives. No shortcuts. Just time and good ingredients.
Serves: 2

How to serve:
• With couscous and fresh herbs
• Flatbreads and yoghurt for a shared plate
• Alongside roasted vegetables for something hearty