Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote
DENTIST CHEF
DENTIST CHEF
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Ingredients

  • Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote
  •  
  • Ingredients
  • 1 baby goat leg or cabrito or kid mutton (about 1 1/2- 2 pounds)
  • 2 tbsp harissa (Middle East spicy roasted chili pepper paste)
  • 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
  • 1 tsp Homemade Garam Masala Spice
  • 6 green cayenne chili pepper, halved
  • 2 tbsp vegetable oil for searing
  • 1 chayote, peeled, cubed
  • salt and pepper to taste
  • 1/2 cup white wine (or stock) for deglazing
  • Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10 hours in 120°C preheated oven.
  • Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
  • Baste the baby goat leg meat with the dripping juices every 10 minutes
  • Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.
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Instructions

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