Pot-roasted goat cutlets in a spiced orange and tomato sauce

Method

1. Preheat the oven to 140C/gas 1.

2. Heat a little olive 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.

3. Add the celery and shallots to the same pan and colour in the olive oil.

4. Add the cumin and coriander seeds, garlic and chilli and stir well, coating the onions and celery. Stir in the tomatoes and cook for 1 minute, stirring until well combined.

5. Add the saffron, a large glug of Madeira, the orange juice and the stock, stir well and bring to the boil.

6. Return the goat to the pan. Add the coriander stalks to the pan. Season well with salt and freshly ground black pepper.

7. Transfer the pan to the oven and cook, uncovered, for 1 hour or until meat is very tender.

8. Remove the pan from the oven and set the goat meat to one side.

9. Reduce the sauce, if necessary, over the hob, then strain through a sieve and remove the coriander stalks.

10. To serve, arrange the goat chops on plates, pour over the sauce and sprinkle with half of the chopped coriander. Stir the remaining coriander through the herbed couscous and serve with the goat.