Saffron-braised kid with hummus

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the spiced crumb

  • 1 tbsp olive oil
  • 2 shallots, peeled and diced
  • 2 garlic cloves, finely sliced
  • 100g/3½oz breadcrumbs, toasted
  • 1 tbsp finely chopped fresh coriander
  • 1 pinch dried chilli

For the saffron-braised kid

  • 1 tbsp olive oil
  • 1.2kg/2lb 10oz kid goat shoulder
  • 3 onions, thinly sliced
  • 1 pinch saffron
  • 100g/3½oz raisins
  • 1 cinnamon stick
  • 1 rosemary sprig
  • 1 head of garlic
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp ground coriander
  • 1 tsp tomato purée
  • 1–2 tbsp harissa paste
  • 3 beef tomatoes, diced
  • 2 aubergines, diced
  • 1 lemon, cut into 8 pieces

For the hummus

  • 400g/14oz tin chickpeas, drained and rinsed
  • 1 garlic clove
  • 3 tbsp tahini
  • 1 squeeze of lemon juice
  • 100g/3½oz pine nuts, toasted, to garnish
  • shredded mint, to garnish
  • salt and freshly ground black pepper
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