Tahragout (Tahr Stew)
500gm Well hung Tahr meat
1 Onion chopped
2 Chilli peppers
Salt and Pepper
1 Tablespoon dried horopito (pepperwood leaves)
1 Tablespoon kawakawa (bush basil)
1/4 cup flour
1 Tablespoon Worcester sauce
I Tin of diced garlic tomatoes
Put dry ingredients into a plastic bag, add the diced meat and shake to buggery
Pre heat the over to 180°c. Brown the coated meat in a pan with olive oil. Place meat and all other ingredients into a camp oven or heavy metal casserole dish and add water to top of ingredients. Cook ragout in oven for 2 hours (check after 1 1/2 hours on the water level, add more if it’s getting too dry).
Bring 2 3/4 cups of water to the boil. Add 1 1/2 Cups of couscous and a 1/4 teaspoon of salt then remove from the heat and stir for 5 mins. It should be light and fluffy, not gummy. While couscous is sitting, drain then add half a tin of red kidney beans and finely diced red capsicum to a pan with olive oil. When cooked fold this into the couscous mix.