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
- Preheat the oven to 160C/gas mark 3.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Using a vegetable peeler, peel ribbons of carrot into the bowl with the kale. Add the cabbage, spring onions and herbs and mix well.
- Whisk together the dressing ingredients. Taste and adjust the seasoning.
- Pour the dressing over the vegetables along with 1tbsp of sumac and mix really well.
- Taste and add a little more sumac and/or seasoning if needed.
- Scatter over the pomegranate seeds and leave to one side until ready to serve.
- For the harissa yoghurt, mix together than yoghurt and harissa. Taste and season if needed.
- 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
Order a copy of Home Cooked
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