Tajine Maazi (Amazigh Goat Tagine): Tender, fall of the bone goat meat cooked with onions, raisins and prunes typically served with Tafarnout bread. A simple yet spectacular traditional Moroccan recipe. Here’s how you make the tagine at home. Quantities below are for a 30cm tagine, but you can measure with your heart and adapt to any size tagine. 2.5lb bone in goat meat Salt, to taste 1.25t freshly ground black pepper mina Moroccan olive oil 2 medium onions, thinly sliced 1/3c golden raisins 5 prunes In a clay tagine or dutch oven, season goat meat generously with salt, black pepper and olive oil. Massage the seasoning into the meat and arrange in a single layer. Top with sliced onions, cover and cook over medium heat. Once the tagine is hot and the onions are producing steam, turn heat to low and cook for about an hour. After an hour, sprinkle in dried raisins and prunes, cover and continue to cook for several hours until the meat is fork tender and the raisins are caramel...