Goat meat has been a favorite among the Greek, Mexicans, and Indians for quite some time now. Americans have only started to appreciate goat meat recently. When roasted, goat meat has an amazing flavor that is leaner than beef and chicken yet healthier. The leanness is achieved by rubbing harissa, a North African olive oil and chile puree, whose main purpose is to add flavor and lubricate the meat. The recipe provided below is for preparing a rather rare dish known as slow-roasted goat with harissa, tomatoes, and onions.
- One goat leg with the bone in.
- One and a half tablespoons of either jarred or homemade Tunisian-Style Harissa.
- One and a half pounds of small ripe tomatoes.
- Three small onions.
- Six peeled garlic cloves.
- Two tablespoons of extra virgin olive oil.
- Kosher salt and black pepper (freshly ground).
- Three quarters cup of a dry white vermouth, dry white wine or plain water.
- Two ounces of dried chiles.
- One teaspoon of coriander seeds
- Half a teaspoon of cumin seeds.
- One quarter teaspoon of caraway seeds.
- Two garlic cloves.
- Three quarters teaspoon of kosher salt.
- Three tablespoons of extra-virgin olive oil.
- Trim and season the goat. Spread the harissa over the entire meat surface.
- Heat the oven and place a rack in the lower part of the oven. Heat to about 400 degrees Celsius.
- Combine the tomatoes, onions, and garlic in a large bowl. Add the olive oil, season with salt and pepper. Toss to coat and set aside.
- Place the goat in a roasting pan. After about fifteen minutes, slide the oven rack containing the roasting pan out and pour the vegetables into the roasting pan. Scatter them around the meat. Pour the wine or water or vermouth according to your preference. Slide the rack back in. Close the oven and reduce the temperature to about 250 degrees Celsius. After about half an hour, baste the meat with pan juices and stir the vegetables. Do this frequently turning the leg over after about an hour. Continue roasting, basting, and stirring until the thickest part of the leg reads about 150 degrees Celsius on a thermometer.
- Transfer the meat to a cutting board. Let it rest for about half an hour. Taste the vegetables for salt and pepper.
- Serve on individual plates. Surround with onions and tomatoes and pour any carving juices over the top.
- For the harissa, first soak the chiles in hot water.
- Toast the spices. Make the paste and then pack in a jar. Put a lid on the jar and refrigerate for about three weeks. After each use top off with olive oil.
When preparing this dish, use a combination of low and high heat. It is a delicious slow roasted goat leg.