Slow-Braised Kid Goat Tagine with Apricots and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 155 minutes pairs kid goat shoulder, cubed, olive oil, large, thinly sliced 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.

Prep: 15 min Cook: 140 min Serves 6 North African cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Kid Goat Tagine with Apricots and Almonds take to make?

Total time is about 155 minutes (15 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Kid Goat Tagine with Apricots and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kid goat shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Braised Kid Goat Tagine with Apricots and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Kid Goat Tagine with Apricots and Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Kid Goat Tagine with Apricots and Almonds?

North African slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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