Roast Goat
Roast Goat Recipe from Malawi with Flour, Salt, Pepper, and Margarine
Introduction
Roast goat is a delicious and flavorful dish that is perfect for special occasions or family gatherings. The tender meat is coated in a savory flour mixture and baked to perfection, creating a mouthwatering meal that is sure to impress your guests.
History
Roast goat has been enjoyed for centuries in various cultures around the world. It is a popular dish in many Mediterranean and Middle Eastern countries, where goat meat is a common protein source. The dish is often served at festive occasions such as weddings, holidays, and celebrations.
Ingredients
How to prepare
- Purchase a skinned leg of goat from a butcher shop or market.
- Separate the meat from the bone.
- Coat the meat with a mixture of 2 cups of flour, 1 tsp of salt, and a dash of pepper.
- In a large pan, melt 0.5 cup of margarine.
- Place the meat in the pan and sprinkle it with 1 tsp of sage or marjoram.
- Bake in a 350°F (177°C) oven for 2 hours, basting the meat with the pan juices every 15 – 20 minutes.
- To make a clear gravy, add hot water to the pan juices. For a thicker gravy, mix 3 tbsp of flour or ufa with 0.5 cup of water or milk to create a paste, then add it to the gravy.
Variations
- Try adding different herbs and spices to the flour mixture for a unique flavor profile.
- Substitute butter for margarine for a richer taste.
Cooking Tips & Tricks
Make sure to purchase a skinned leg of goat from a reputable butcher shop or market.
- Coat the meat in the flour mixture evenly to ensure a crispy and flavorful crust.
- Baste the meat with the pan juices regularly to keep it moist and tender.
- Adjust the seasoning to your taste preferences by adding herbs and spices of your choice.
- Let the meat rest for a few minutes before slicing to allow the juices to redistribute and keep the meat juicy.
Serving Suggestions
Serve the roast goat with roasted vegetables, mashed potatoes, or a fresh salad.
- Garnish with fresh herbs such as parsley or thyme for added flavor.
Cooking Techniques
Baking
Ingredient Substitutions
Butter can be substituted for margarine.
- Cornstarch can be used instead of flour for a gluten-free option.
Make Ahead Tips
The meat can be coated in the flour mixture and refrigerated overnight before baking.
Presentation Ideas
Serve the roast goat on a platter garnished with fresh herbs and lemon wedges.
Pairing Recommendations
Pair the roast goat with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (177°C) until warmed through.
Nutrition Information
Calories per serving
- Calories per serving: 600
Carbohydrates
- Flour: 2 cups
- Margarine: 0.5 cup
- Total Carbohydrates: 160g
Fats
- Margarine: 0.5 cup
- Total Fat: 92g
Proteins
- Skinned leg of goat: 1 leg
- Total Protein: 120g
Vitamins and minerals
Goat meat is a good source of iron, zinc, and vitamin B12.
Alergens
Contains wheat (flour) and dairy (margarine).
Summary
This roast goat recipe is high in protein and fats, making it a hearty and satisfying meal. It is also a good source of iron, zinc, and vitamin B12.
Summary
Roast goat is a delicious and impressive dish that is perfect for special occasions. With a crispy flour coating and tender meat, this recipe is sure to become a family favorite. Serve with your favorite sides and enjoy a flavorful meal that will delight your taste buds.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Roast Goat. It was a hot summer day, and I was visiting my dear friend Maria in her small village in the countryside. Maria was known for her incredible cooking skills, and she had invited me to join her in preparing a traditional meal for her family.
As we gathered the ingredients and prepared the kitchen, Maria handed me an old, worn-out cookbook that had been passed down through generations in her family. She flipped through the yellowed pages until she found the recipe for Roast Goat. I had never heard of such a dish before, let alone tasted it, but Maria assured me that it was a favorite in her family.
The recipe called for a whole goat, marinated in a blend of herbs and spices for hours before being roasted to perfection. Maria explained each step to me with such passion and excitement that I couldn't help but be swept up in her enthusiasm. As we worked side by side, the kitchen filled with the delicious aroma of garlic, rosemary, and thyme.
I watched in awe as Maria expertly seasoned the goat with a mixture of salt, pepper, and olive oil, coating every inch of the meat with care and precision. She explained that the key to a tender and flavorful roast was in the marinade, which needed time to infuse the meat with its rich flavors.
As the goat roasted in the oven, Maria shared stories of her own grandmother, who had taught her the recipe many years ago. She spoke of the family gatherings and celebrations where this dish had been the centerpiece, bringing together loved ones and creating lasting memories.
As the timer chimed, signaling that the roast was ready, we eagerly pulled it out of the oven and let it rest before carving. The meat was tender and juicy, with a golden-brown crust that promised a burst of flavor in every bite.
As we sat down to enjoy our meal, Maria poured us each a glass of red wine and raised her glass in a toast to tradition, family, and the joy of sharing a meal with those we love. I couldn't help but feel grateful for the opportunity to learn from such a skilled and generous cook, and I knew that this recipe for Roast Goat would forever hold a special place in my heart.
In the years that followed, I would often recreate this dish for my own family, passing down the recipe and the stories that accompanied it. Each time I prepared the Roast Goat, I would think of Maria and the magical day we spent in her kitchen, cooking together and creating memories that would last a lifetime.
And so, as I sit here now, with the aroma of garlic and herbs wafting through my own kitchen, I can't help but smile as I remember that hot summer day and the incredible recipe that brought us together. The recipe for Roast Goat will always hold a special place in my heart, a reminder of the joy that comes from sharing food, stories, and traditions with those we love.
Categories
| Goat Recipes | Malawian Meat Dishes | Malawian Recipes | Wheat Flour Recipes |