I wanted to do Christmas this year using some authentically African ingredients and thought goat would take centre stage at my table. Why not? Everywhere I look, my pals, especially those in Botswana are going to the lands, picking out choice goats for their feast and celebrating Christmas traditionally. Here is how I prepared my goat.
Leg of goat (about 2 to 3kg)
2 oranges juice and zest, I added the zest of 1 lemon too
Dried chilli flakes, as much as you like, an option is 1 scotch bonnet pepper (or kpakpo shito)
inch of ginger
1 tsp smoked paprika
1 tsp ground coriander (though I had run out of it)
1 tsp cumin
1 tsp sea salt
2 to 3 cloves of garlic
A pinch of ground clove spice
4 tbsp olive oil
1 tsp Rosemary sprigs
1 tsp fresh thyme
500ml chicken stock
4 oranges, tangerines or clementines
1. Blitz all the marinade ingredients
2. Place goat in a bag and coat. Leave to marinade for 24 to 48 hours
3. Pre-heat your oven to 160 degrees celsius. Place goat and all marinade in a baking pan. Add 500 ml of chicken stock and place the whole oranges around the goat. Cover with foil and roast for 4 hours, turning goat occasionally.
To serve, garnish with fresh herbs and reduced roasting juices glazed over the roast.