24 March 2022
This week we are celebrating Harmony Week with the theme ‘everyone belongs’. Across our homes we have residents from over 120 different cultural backgrounds.
We know food and nutrition plays such an important part in all our lives, including our residents, which is why our Hospitality team have recently developed a new set of recipes. Justin Wilshaw, Head of Hospitality at Estia Health spoke of the importance of providing meals that represent the rich diversity and cultural backgrounds of our residents. ‘Our homes have residents from many different cultures and backgrounds and with this in mind, we are expanding our menu to feature new dishes from Asia, the Middle-East and Eastern Europe’. This includes recipes using high-quality Australian goat meat, which cater to our residents from a Persian and West Indian background.
Persian goat tagine
PREP TIME 25 min | COOK TIME 2–3 hrs | SERVES 4–6
1kg diced goat
Salt and pepper to season
1 tbsp (20mls) vegetable oil
3 garlic cloves, crushed
2 tsp grated fresh ginger
2 celery sticks, diced
1 large carrot, peeled, diced
1 brown onion, diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
2 tsp ras el hanout
2 tsp harissa paste
2 tbsp tomato paste
300mls chicken stock
400g can crushed tomatoes
1/3 cup pitted dates, chopped
1/3 cup dried apricots, chopped
400g can chickpeas, drained and rinsed
Large pinch saffron threads, soaked in 40mls warm water
¼ cup coriander leaves
¼ cup flaked almonds, toasted
Serve with flatbread, yoghurt and Israeli couscous salad
1. Take goat out of the fridge at least 30 minutes before starting this recipe.
2. Season goat with salt and pepper. Heat half the oil in a large pan or tagine over high heat. Add goat, in batches, cooking for 5 minutes, turning regularly until browned all over and set aside.
3. Heat remaining oil in pan or tagine over medium heat, add garlic, ginger, celery, carrots and onions. Cook for 5 minutes or until vegetables are soft.
Add cumin, coriander, cinnamon, ras el hanout, stir to combine. Add harissa paste and tomato paste, stir to combine. Return goat to pan or tagine, add stock and crushed tomatoes, stir well. Cover and cook for 2-3 hours or until goat is tender, stirring occasionally.
4. Add dates, apricots, chickpeas and saffron, simmer uncovered for 20 minutes or until sauce has thickened.
5. Season to taste, garnish with coriander and almonds. Serve with flatbreads, yoghurt and Israeli couscous salad.