SLOW COOKED MOORISH STYLE GOAT SHOULDER
ON FLATBREAD WITH PICKLED RED ONIONS
Serves: 6-8 | Prep time: 30-40 mins (+ 4hrs-overnight marinating time) | Cook time: 4-5 hrs
We’ve recently had a new goat supplier come on board at Meat at Billy’s and we’re falling in love with cooking with goat again.
For so long, a lot of the goat meat available in Australia was from rangeland goats that graze in some of our more arid regions. They’ve adapted really well to their environment but the meat is often very lean and tough. It suits very long cooking processes like soups and stews to break it down so it’s tender to eat.
The goat we now have available from Ban Wyong Pastoral Co is boer goat. The boer goats are bred for their meat and therefore it’s soft and well marbled. It’s so tender that it can be cooked like lamb. What we also love about Ban Wyong is that they’re raising their animals in a holistic environment, using regenerative practices to look after the land too.
Now back to the recipe. This marinated slow cooked goat shoulder is simply delicious. Make sure you go to the effort of making the red onion pickles and coriander dressing because it all just works so well together. If you can’t get your hands on some goat shoulder, it would work equally well with lamb shoulder. In saying that, we do recommend getting in touch with our stores and seeing if they have some Ban Wyong Boer Goat in stock. They’re only a small producer so stock does vary a little. It’s best to check ahead before going into store.
Recipe and images courtesy of Alana Lowes.
2.5kg goat shoulder on the bone (you can substitute lamb shoulder if you wish)
750ml warm vegetable stock
6 coriander stalks and roots (save the leaves for dressing)
1 tsp thyme leaves, approximately 6-7 sprigs
2 garlic cloves
2cm piece of ginger, finely grated
Zest of 1 lemon
3 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground chilli
1 tbsp brown sugar
2 tsp salt flakes
2 tsp coriander seeds
1 tsp ground allspice
Pickled Pomegranate & Red Onions
3 tbsp apple cider vinegar
2 tbsp caster sugar
¼ tsp salt flakes
Seeds of 1 pomegranate
1 small red onion, finely sliced
½ cup coriander leaves
¼ cup mint leaves
200g Greek yoghurt
1 tbsp olive oil
1 tbsp tahini
Zest and juice of 1 lime
1 garlic clove
2 tsp apple cider vinegar
¼ tsp salt flakes
6-8 flatbreads (we have a great spelt flatbread recipe in our archives)
Extra mint leaves
Extra Greek yoghurt
To prepare the marinade for the goat, blitz all the marinade ingredients together in a food processor. Rub the marinade all over the goat and place into a roasting pan, cover with cling wrap and put into the fridge overnight.
The next day, remove the goat from the fridge 30 mins before cooking.
Preheat the oven to 180°C fan forced.
Remove the cling wrap from the goat and cover the roasting pan with foil. Cook for 15 mins.
Reduce the oven temperature to 160°C and continue to cook for a further 45 mins. Add the stock and return the goat to the oven. Cook for a further 3-4 hrs, occasionally basting the meat with the juices, and cook until the meat is coming away from the bones and easily pulls apart using a fork.
Meanwhile, to make the pickled pomegranate and red onions, combine the apple cider vinegar with the sugar and salt and stir until they are dissolved. Add in the pomegranate seeds and red onions and stir to coat. Set aside to pickle.
To make the coriander dressing, place all ingredients into a food processor and blitz until combined and you have a reasonably thin green dressing.
When the meat is cooked and flaking from the bone, remove the goat from the roasting pan. Pull the meat away from the bones (discard the bones) and set aside on a plate.
Retain any pan juices and if needed pour a little stock or boiling water in the bottom of the pan and using a whisk, stir and scrape any of the dark crust to combine with the juices. Return the meat to the roasting pan and cover with foil and set aside to keep warm in a low oven until ready to serve.
To serve, warm the flatbreads through in a frying pan. Serve the flatbread spread with some Greek yoghurt, topped with the goat and then garnish with pickled pomegranate and red onions, coriander dressing and some mint leaves.