Here is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert. It is a fabulous book if you are interested in Moroccan food. I bought the book last year just after I bought my Römertopf. Paula Wolfert has written another book, ‘Clay Pot Cooking’, which I was interested in. Whilst I was looking at that book, I noticed her other books. I am afraid I got carried away – I now have 4 Paula Wolfert books.
I was attracted to this recipe for two reasons. Firstly, Paula suggests using a Römertopf to roast the meat and I thought it would be a great opportunity to use my Römertopf. I love the way meat turns out in it – soft and moist. Secondly, I thought it would be fun to try something different.
We have a fantastic butcher just near us in Perth: Barleyfield butchers. They will prepare any cut of meat for you. If they can’t do it there and then, they will organise it within a few days. Maus rang and asked for a goat forequarter – the next day it was ready. Alas, when we picked up the goat, I realised it was a bit big for my Römertopf. Luckily, Paula gave instructions for cooking it in a roasting dish as well as a Römertopf.
This technique of slow cooking a marinated shoulder is our go-to method of roasting. You always get lovely soft meat that falls off the bone. I, literally, pulled the bones out. We really enjoyed our meal but did think that the goat tasted much like lamb and a good leg of lamb or a lamb shoulder would have been just as nice. If I make the recipe again, I would probably just use lamb. The marinade was very nice but you do lose a lot of the flavour to the cooking juices.
- 1 goat forequarter
- 4 garlic cloves, chopped and crushed to a paste with 1 tbs* coarse salt
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 1 tsp paprika
- 2 tbs* honey
- juice of one lemon
- 2 tbs* olive oil
- 2 tbs* unsalted butter, softened
- coarse salt and ground cumin for serving.
*These are 15 mil tablespoons.
- One day in advance (or early in the morning, if you are running late, like me), blend the garlic, spices, honey, lemon juice, oil and butter and rub all over the meat. Cover and refrigerate overnight.
- If making in a baking dish: Preheat your oven to 120°C. Place the meat, skin side up, in a shallow baking dish, add ½ – 1 cup of water to the dish, cover tightly with foil and roast for 4 hours. Raise the oven heat to 200°C, remove the foil, and roast until the goat is well browned, about 30 minutes longer.
If making in a Römertopf: Soak your Römertopf for 20 minutes. Place the meat, skin side up, in the Römertopf, add ½ cup of water, cover and place in a cold oven. Turn the heat to 160°C and roast for 4 hours without opening the lid.
- Serve with extra salt and cumin.