Roast for another hour or so, until the meat starts turning brown and crispy on the outside - and reaches an internal temperature of 145 degrees. Mix a few drops of hot water in the other half of the marinade you made the day before, and rub it on the meat using a brush. Raise the temperature to 325 degrees and remove the foil from the roasting pan. Roast the meat for about an hour and a half before taking it out of the oven. Then creating a sort of a loose tent, cover the roasting pan with foil again and place it inside the oven. Unwrap the foil and place rosemary sprigs under and around the goat leg. The following day, take the leg out of the refrigerator a couple hours before you plan to start roasting. Place the leg in a large roasting pan, cover a baking sheet or foil to cover it, and refrigerate overnight. Push some of the mix into the slits you’ve made - this will make sure the flavor of the marinade seeps into the meat.Take the roasted cumin seeds in your palm and pat the goat leg to make sure the seeds stick throughout the leg. Use a paring knife to make slits on the goat leg on both sides (about 4-inches apart, so maybe 14-18 in total) and rub the marinade on the leg using your hands, making sure it reaches every part of the meat.

Divide the mix into two halves - one to marinade and the other to use as rub during roasting. You can also order these from your local farms that raise sheep and goats.Ī day before the roast, combine the minced garlic, chopped basil leaves, anchovies, chili flakes, salt, brown sugar (or honey), cumin powder, mustard oil (you can use olive oil) and whisky in a mixing bowl, and then squeeze lemon juice into it. If you have a butcher, ask him to give you a fresh baby goat leg (generally weights between 3-4 pounds) or a leg of lamb. Also, let’s be honest - roasting turkeys for big gatherings is pretty monotonous.

Serve on its own or with plain basmati rice.Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious. Discard the Scotch bonnets, check the seasoning, then chop and scatter over the coriander leaves. Add the spinach and cook for about 10 minutes, or until the spinach wilts.Cover, reduce the heat to low and simmer for 2 to 3 hours, or until the goat is almost falling apart.Add any reserved tomato juices and the stock, then return the browned goat to the pan with its juices.Stir in the Serrano chillies and pepper, and cook for several minutes. Add 100ml of water to loosen, if needed, then season with a pinch of sea salt and 1 teaspoon of coarse black pepper.Pierce and add the Scotch bonnet (if you like your food really spicy) – piercing it will gently draw out the heat as the stew cooks without overpowering it.Add the fresh or tinned tomatoes and cook until they're almost completely broken down, stirring often.Fry for about 4 minutes, or until softened. Return the pan to a medium heat with 2 tablespoons of oil, the onion and garlic.Brown the goat all over, stirring regularly. Heat 1 tablespoon of oil in a heavy-based saucepan over a medium-high heat.Quarter the Serrano chillies lengthways, then finely slice the pepper.

Dice the fresh tomatoes or drain and dice the tinned tomatoes, reserving the juice. Peel and chop the onion, then peel and finely grate the garlic and ginger (keep them separate).

Caprine cooking