The second in a series of recipes invented to use up a small glut of under ripe tomatoes from the garden. In this case we had had a very tasty half-leg of goat slow roasted after being rubbed with a paste of garlic, pepper and rosemary and had some left over. Goat is like lean lamb and I could have made a curry, or shredded it for wraps but instead decided on this ragu which was very nice with saffron rice.
Serves 3-4
Ingredients
A generous pile of left over roast goat (or lamb or beef) cubed.
1 400g can of chickpeas, drained
250g of unripe tomatoes (you could use ripe ones but you would then need the juice of a lemon at the end to balance the flavours) diced.
2 medium onions thinly sliced into half moon rings
2 garlic cloves crushed
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
1 stick of cinnamon
500ml of stock (I used mushroom as that was the cube that came to hand)
Method
Preheat the over to 160c
Fry the onions and garlic in a splash of oil in a over proof casserole dish. A the tomatoes and fry for a few minutes. Add the cubed meat and fry for a few more minutes. Then add the spices, the chickpeas and the stock. Bring to the boil, cover the casserole with foil. This will keep the steam in. Put in the oven and bake for an hour and a half.
