Middle eastern goat with slaw and harrisa yoghurt as made on Escape to the Farm Kate Humble
12 May

Make the Middle Eastern slow roasted goat shoulder with slaw and harissa yoghurt as featured on Escape to the Farm. Add some flatbreads to make it a full meal.

Serves 4-8, depending on what else you’re serving it with 

Ingredients – slow roasted goat shoulder 

  • 1 kid shoulder, bone in (around 1.5kg)
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground cinnamon
  • 3tsp sumac
  • zest of 1 lemon
  • 1tbsp rose harissa
  • olive oil
  • sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 160C/gas mark 3.
  2. Place the goat shoulder into a roasting tin lined with baking paper. Pour 1cm depth of water into the bottom of the tin. Slash the meat in a few places then season well with salt.
  3. Mix together the spices, lemon zest, harissa and enough olive oil to bring it to a paste consistency. Spread this all over the top of the goat shoulder. At this point, you could marinade the goat shoulder overnight in the fridge, if you’d like.
  4. Place into the preheated oven and leave to cook for 3.5 – 4 hours. Baste now and again. The meat is ready once it is falling off the bone and can be flaked with a fork. If at any point it looks like its drying out, add a little more water to the bottom of the tray and cover the roasting tin with foil.
  5. Remove from the oven and cover loosely with foil. Leave to rest for at least 10 minutes before flaking with a fork.

Middle Eastern Inspired Slaw with Harissa Yoghurt

Serves 4 – 8, serve with slow cooked goat, or grilled halloumi for a veggie option.

Ingredients

  • 2 handfuls Young kale or baby kale, stalks removed, leaves chopped
  • 2 large carrots, peeled
  • ½ a small red cabbage, finely shredded
  • 2 spring onions, trimmed and finely chopped
  • 1 small bunch parsley, chopped
  • 1 small bunch mint, leaves only
  • chopped Sumac, to taste
  • 100g pomegranate seeds

For the dressing

  • Juice of ½ a lemon
  • 1 small garlic clove, grated or minced
  • 2tbsp pomegranate molasses (or, add the juice of half a lemon to a tbsp of honey)
  • 6tbsp olive oil, plus extra for the kale
  • Sea salt and freshly ground black pepper

For the harissa yoghurt

  • 250g full fat natural yoghurt
  • 1-2tbsp rose harissa, or to taste

Method

  1. Put the kale into a large bowl and add a tbsp. of oil and a pinch of salt. Massage and scrunch the oil and salt into the kale, using your hands to weaken the structure of the kale. Once it looks really wilted, you’re done.
  2. Using a vegetable peeler, peel ribbons of carrot into the bowl with the kale. Add the cabbage, spring onions and herbs and mix well.
  3. Whisk together the dressing ingredients. Taste and adjust the seasoning.
  4. Pour the dressing over the vegetables along with 1tbsp of sumac and mix really well.
  5. Taste and add a little more sumac and/or seasoning if needed.
  6. Scatter over the pomegranate seeds and leave to one side until ready to serve.
  7. For the harissa yoghurt, mix together than yoghurt and harissa. Taste and season if needed.
  8. Serve the slaw with the yoghurt dolloped alongside. Both can be made a few hours in advance if needed.

Order some goat from Just Kidding

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