Nothing beats goat meat done good on the grill,but there is a different kick in this that I immediately fell in love with,the meat was so tender,juicy and almost falling of the bone.The Tunisian Harissa its marinated in flavors the goat so well,you wont be able to tell you are having goat,I don’t like tasting the goat in my meat if you get what I mean.
This goat is done low and slow in the oven with little or no supervision at all.The tomatoes and the onions add to the flavors in the meat and you all goat lovers be sure to fall in love with this one.
2 KG leg of goat
3 large onions
8 ripe tomatoes
6 garlic cloves
1 cup white wine(you can substitute this with water )
2 teaspoons chill powder /flakes
1 teaspoon coriander
1/2 teaspoon caraway
5 garlic cloves
1 tablespoon cumin
1 teaspoon salt
5 tablespoons olive oil
On a chopping board I had my goat laid ,I went ahead and trimmed off the excess fat on my meat,you can leave a bit of fat on as goat meat is pretty lean and the fat will do it good.
I went ahead and tried to remove the shiny leathery membrane covering my goat,this will go along way in ensuring your marinade seeps well into your goat.The membrane also is to blame for when you are having goat that is tough and chewy.
On a separate bowl,I mixed my chilli,cumin,caraway, coriander, minced garlic, salt & olive oil.mix this together.
I went ahead and generously applied this over my leg of goat.
That let me tell you will be smelling good already.I wrapped my goat up in a cling foil and set it into my refrigerator, have it marinate for 12 to 24 hours.
I took the meat from the refrigerator and let it rest for 1 hour at room temperature before working with it.
Preheat your oven to 230 ° Celsius.
As my oven was heating up,I went ahead and quartered my tomatoes and the onions.Season well with salt and paper, set this aside.
When the oven was hot enough, I set my leg in a baking tray and set it into my oven for 15 minute’s, this is to brown the meat and seal in all the juices. Be sure to turn and make sure its browned on both sides.
I took my leg of the oven and tossed the vegetables on the side pouring my wine all over the goat.
I reduced my oven temperature to about 125°Celsius,stuck my tray into the oven and had it cook low and slow for about 3 hours.
Keep basting the leg from time to time and be sure to turn the meat halfway through your cooking.
Through the miracle of time my leg was done and ready to be eaten.
I had it rest for about 10 minutes before carving it up.This went well down well with ugali,you can however have it to suit your style.