Slow-Braised Kid Goat Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Fragrant slow-braised kid goat tagine enriched with sweet apricots and toasted almonds for a balance of savory and fruity flavors. This North African-inspired slow-cooker recipe, ready in about 155 minutes, pairs kid goat shoulder, cubed, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs kid goat shoulder, cubed
• 2 tbsp olive oil
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1 tsp salt
• 14 oz canned crushed tomatoes
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1/3 cup toasted slivered almonds
• 1/4 cup chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 2 lbs cubed kid goat shoulder and brown on all sides for about 8 minutes. Remove meat and set aside.
2. Step 2: Add 1 large thinly sliced onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, and 1 tsp salt. Cook for 2 minutes until fragrant.
3. Step 3: Return the browned goat to the pot and add 14 oz canned crushed tomatoes and 2 cups chicken broth. Stir well and bring to a simmer.
4. Step 4: Cover the pot, reduce heat to low, and braise gently for 2 hours until the meat is tender.
5. Step 5: Add 1 cup chopped dried apricots and cook uncovered for another 20 minutes to thicken the sauce and soften the apricots.
6. Step 6: Sprinkle 1/3 cup toasted slivered almonds over the stew and garnish with 1/4 cup chopped fresh cilantro before serving.