- 4 goat chops
- Olive oil, for frying
- 1 head of celery, cut into 2.5cm-thick diagonal slices
- 1 small handful shallots, peeled and sliced thickly
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 clove garlic, finely chopped
- 1 small red chilli
- 400g tinned plum tomatoes
- 1 pinch saffron
- 1 generous splash Madeira
- 125ml orange juice
- 500ml light chicken stock
- 1 bunch fresh coriander, finely chopped
- Preheat oven to 140C/gas 1.
- Heat the oil in a large ovenproof braising pan over a medium heat and brown the goat chops on both sides, then remove from the pan and set aside.
- Add the celery and shallots to the pan and cover in olive oil
- Add the cumin, coriander seeds, garlic and chilli and stir well, coating the onions and celery, stir in the tomatoes and cook for 1 minute until all combined.
- Add the saffron, the Madeira, orange juice and the stock, stir well and bring to the boil.
- Return the chops to the pan, add the fresh coriander, season with salt and freshly ground black pepper.
- Transfer the pan to the oven and cook uncovered for 1 hour or until the meat is tender.
- Remove the pan from the oven and set the chops to one side.
- If necessary reduce the sauce over the hob then strain through a sieve.
Serve with herbed couscous.