Goat mole chilli with pickled radishes

Pair tender goat meat with a dark, smoky and rich mole. Don’t skimp on the accompanying pickled radishes – the sharpness really brings the dish to life

Ingredients

• 2 dried ancho chillies
• 2 tbsp sunflower oil
• 1 kg diced goat
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cinnamon sticks
• 5 tomatoes on the vine, roughly chopped
• 5 whole cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tbsp chipotle paste
• 2 bay leaves
• 2 tbsp tomato purée
• 300 ml chicken stock
• 2 tbsp smooth peanut butter
• 30 g 70% dark chocolate, roughly chopped
• 2 tbsp apple cider vinegar
• 2 tbsp caster sugar
• 200 g radishes, finely sliced

Steps

1. Soak the ancho chillies in 100ml boiled water for 30 mins. Once softened, drain and chop, discarding the stems. Heat the oil in a large casserole dish, and add the diced goat. Cook, in batches, for 8-10 mins until browned all over then remove to a bowl using a slotted spoon. Set aside.
2. Tip the onion and garlic into the casserole. Cook for 8-10 mins until softened, then add the cinnamon, tomatoes, spices, oregano, chipotle paste, bay leaves, tomato purée, chicken stock, ½ tsp salt and the chopped ancho chillies. Return the goat to the casserole, or put in a slow cooker on high for 6-8 hrs, or in the pressure cooker on high for 45 mins. On the hob, keep covered over a low heat, stirring occasionally, for  3-4 hrs. The goat should be very tender and fall apart when stirred.
3. For the radishes, mix the vinegar and sugar in a bowl with a pinch of salt until dissolved. Stir in the sliced radishes and some black pepper and leave to pickle for 15-20 mins.
4. Mix the peanut butter and dark chocolate into the mole and simmer for a further few minutes, either on the hob or in the slow cooker. If using a pressure cooker, simply stir in the peanut butter and chocolate. Season the mole to taste and serve with the drained pickled radishes scattered over the top.