Portion Yield: One
10 mls olive oil
½ onions, diced
1 garlic, minced
180 g Diced goat
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp ground all spice
1tsp sweet paprika
½ tsp chilli powder
¼ tsp ginger powder
40 g tined chopped tomatoes
½ long green chillies
½ tsp honey
300 mls water
100 g eggplant, diced
Salt and pepper
15 g cooked chickpeas
20 g pitted black olives.
50 mls Yoghurt
Pre heat oven to 200c.
Sauté the onions and garlic in oil. Add the diced goat and continue to sauté
until the meat is nice and golden.
Grind the spices to a fine powder. Toast in dry pan till aromatics come out.
Add the spices to the goat and sauté for 2 minutes.
Add tomatoes, chillies, honey and water. Bring to boil, then simmer uncovered
for 45 minutes. Stir from time to time. It will reduce to a thick, fragrant sauce.
Cut eggplant into walnut size pieces. Salt and set aside.
Sauté the eggplant till cooked and golden.
Add the eggplant, chickpeas and olives to the sauce and stir well you might
need to add more water if too thick. Bring to the boil and season.
Serve with couscous and yogurt.