Main dish, wraps, fillings, salads
- 1 whole goat leg- on the bone
- 3tsp cumin seeds- toasted and ground
- 2 tsp turmeric
- 2tsp fennel seeds- toasted and ground
- 3tsp smoked paprika
- 3tsp coriander seeds- toasted and ground
- 3tsp ground coriander
- 2tsp sesame seeds
- 6 allspice berries
- 1 fermented lemon
- 1 small tin of tomatoes
- 75g quince jam (or similar flavour)
- 8 cloves garlic
- 5 carrots -peeled
- 6 onions peeled and cut in half
- 2 cups water
- salt and pepper to taste
Step by Step Instructions
If necessary give the goat a wash and pat dry with a paper towel. Season both sides of the goat generously with salt and milled pepper.
Preheat an oven to 150°C and choose a suitable tray for the leg. I trimmed the bone so as to fit it in the tray. If necessary saw the end of the leg off with a hack saw or other.
Toast and grind all the seeds to extract flavour. Grind in a pecil and mortar or machine. Mix together with all the listed spices.
Brush jam all over the leg and sprinkle heavily with mixed spices. Turn the leg over and sit it on the onions and carrots.
Brush the other side of the leg with more jam and mixed spices.
Pour a tin of tomatoes around the edges of the goat and cover the whole goat with greaseproof paper.
Finally, cover with tin foil and place into the preheated oven to cook for 6 hours.
I prepared couscous and flatbread to eat with my goat along with yoghurt and spiced tomato relish.
The meat won’t need turning or basting. I baste by pouring the cooking juices back over the meat at the end of cooking.
Once the meat has cooked for 6 hours remove the tray from the oven and peel back the tin foil and greaseproof paper.
I pour cooking juices back over the meat for about 3-5mins, or at least 20 times. Basting is very important to flavour and tenderness.
After basting rest the meat for at least 30mins before slicing.
When slicing meat always cut across the grain. This means slicing the muscle fibres into shorter pieces. Cutting across ‘the grain’ refers to the direction of muscle fibres in the meat.
Look at the lines in the meat and cut across them. When using large pieces of meat like a goat leg the muscle fibres will change direction.
Slice the goat thick as it’s slow-cooked and better eaten as bigger pieces.
Season with spice or dukkah.
Let me know how you get on if cooking this dish.
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