Spiced wild boar tagine with cherries and pistachios

Spiced wild boar tagine with cherries and pistachios

A delicious, lightly spiced Middle Eastern style dish.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Wild Boar
Servings 4


  • 4 tbsp olive oil
  • 500 grams wild boar shoulder- trimmed and cut into 2cm pieces
  • 1 chopped onion
  • 3 finely chopped garlic cloves
  • 2 cm finely grated peeled ginger
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tbsp tomato puree
  • 3 tbsp harissa paste
  • 2 tbsp honey
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 good pinch saffron strands
  • 3 star anise
  • 1 cinnamon stick
  • 2 handfuls chopped coriander leaves
  • 100 grams dates, stoned and chopped
  • 400 grams tinned chopped tomatoes
  • 2 preserved lemons, skin only, chopped
  • 750 ml chicken stock
  • 150 grams cherries, pitted and halved
  • 1 small handful chopped mint leaves
  • salt and pepper
  • 30 grams shelled pistachios, roughly chopped, to serve
  • pomegranate seeds, to decorate
  • Greek yoghurt, to serve


  • Heat half the oil in a large, ovenproof casserole. Cook the meat in batches, season with salt and pepper and fry for a few minutes either side until browned then remove from the pan and keep warm.
  • Add the remaining oil to the pan along with the onion and cook for 2-3 minutes until soft. Stir in the garlic, ginger, cinnamon, ground cumin, ground coriander and smoked paprika, season with a little salt and pepper and cook the spices for a further 3 minutes.
  • Then add the tomato purée, harissa paste, honey, thyme, bay leaf, sumac, saffron, star anise, cinnamon stick and one handful coriander leaves and continue cooking on a low heat for a further minute.
  • Add the dates, tomatoes, preserved lemons and stock and bring to the boil.  Put a lid on the casserole, put it in the preheated oven and cook for 2-2 ½ hours or until the boar is tender.
  • Then stir in the cherries, the remaining coriander and mint.  Season to taste and thicken the sauce with a little cornflour if desired.
  • Serve with the pistachios and pomegranate seeds sprinkled over and drizzle with a little Greek yogurt if desired.


Harissa paste- brand used is Belazu.
Recipe supplied by Rachel Green
Keyword Middle Eastern, Tagine, Wild Boar