michelle picker cooks

Goat needs long slow cooking to be tender but the resulting taste is mild and sweeter than lamb. This recipe uses a complex mix of spices to complement the flavour.

Season the goat liberally with salt, and set aside. For the marinade use a spice grinder or mortar and pestle and grind together 1½ tablespoons of fennel seeds and 1 tablespoon each of anise, cumin and coriander seeds. Add 1 tablespoon of pimentón dulce (mild smoked Spanish paprika) and 3 tablespoons of sweet paprika. Mix to a paste with 5 tablespoons of olive oil and rub all over the goat shoulder. Cover and refrigerate overnight if possible. When ready to cook preheat the oven to 180C (350F). Remove the goat from the marinade, leaving a coating of spices (but shaking off any excess) and using an oven proof pot, brown lightly on all sides in some olive oil. Now remove the goat and set aside. Add some more olive oil, a diced onion and 12 cloves of finely diced garlic. Cover and reduce the heat allowing the onions to sweat until they are translucent. Stir in a tablespoon of tomato paste and add 4 dried New Mexico, Pasilla or Nora chillies (stemmed and seeded), 2 carrots cut into large pieces and 1½ cups of white wine. Place the goat shoulder on top and add 1½-2 cups of water. Lay some sprigs of parsley over the goat and cover with a piece of parchment paper. Cover the pot securely  and bake until completely tender for about 2½ hours. Serve with white rice and a fresh salad.