Ingredients

For the goat

• 2 tbsp olive oil
• 750g goat shoulder meat, cut into 4-5cm cubes
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 can plum tomatoes, chopped
• 1 cinnamon stick
• 30g dried apricots, roughly chopped
• pinch of saffron
• goat or lambs stock or water

For the spice mixture

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 1/2 tsp smoked paprika
• 1 tsp turmeric
• 1/2 tsp ground chilli
• Maldon salt and freshly ground black pepper

To finish

• zest and juice of 1/2 a lemon
• 4 tbsp finely chopped flat leaf parsley
• 1/2-1 tsp of harissa paste (shop bought or see recipe)
• 1 tbsp honey

To serve

• 200-300g pumpkin or butternut squash, peeled, chopped into 1 1/2cm cubes and roasted in olive oil with a little seasoning until golden and soft.

Method

1. To Cook: Place the olive oil in a large saucepan or casserole pan and place over a moderate-high heat. When the oil is hot add the onion to the pan and sweat for one minute until transparent.
2. Place all the spice mixture ingredients in a bowl and mix until well combined.
3. Toss the goat in spices until well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
4. Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock or water to cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1-1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
5. If the stew is too watery drain off the excess liquid into a saucepan and reduce until thickened. Then return to the saucepan.
6. To Finish: Stir in 3 tablespoons of the chopped parsley, harissa paste (more or less to taste), lemon zest, juice and honey.
7. To Serve: Garnish with roasted pumpkin and scatter over remaining parsley. Serve.