• 1kg goat tenderloin, cut into 2 cm thick strips

Marinade

• 1 tbsp cumin
• 1 tbsp sweet paprika
• Salt
• 2 tbsp chopped garlic
• 1 tbsp coriander leaves, chopped
• 1 tbsp continental parsley, chopped
• 1 tbsp lemon juice Good drizzle of olive oil
• Put goat into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.
• Serve with minted yoghurt

Preparation

• Put goat into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.
• Serve with minted yoghurt

• 600 grams rump diced goat meat
• 1 small red capsicum, cut into 5cm pieces
• 1 small green capsicum, cut into 5cm pieces
• 24 cherry plum tomatoes
• 24 button mushrooms

Marinade:

• 2 tablespoons honey
• 2 tablespoons light soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon sherry [optional]

Method

• Combine all ingredients for the marinade.
• Cover the diced Goat in the marinade for at least an hour (This can be done the previous night).
• Drain and reserve marinade.
• Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms.
• Cook under a pre-heated grill or barbecue grill on high for 5 minutes.
• Brush with reserved marinade.
• Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce.

Satay Sauce:

• 30 grams butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons crunchy peanut butter
• 1 teaspoon curry powder
• 1 teaspoon light soy sauce
• 1 teaspoon chilli sauce [sweet, mild or hot to taste]
• 125 ml water
• 1 tablespoon lemon juice

Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired.

An ideal accompaniment is a citrus or chilli flavoured cous cous

• 12 goat cutlets
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 garlic clove, crushed
• 1 tbs olive oil
• 1 cup thick Greek-style yoghurt, 1 bunch coriander, leaves picked and chopped
• Salt and pepper, to season

Method

• Combine 1 tbs olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 garlic clove, crushed. Place 12 goat cutlets in a dish and spread with the spice mix. Marinate.
• Combine 1 cup thick Greek-style yoghurt, 1 bunch coriander, leaves picked and chopped. Season with salt and pepper. Refrigerate.
• Heat a barbeque or chargrill pan on medium-high. Cook the cutlets for 2-3 minutes each side for medium. Cool slightly, then serve with the dip.

• 1 cup white wine or vinegar
• 1cup vegetable oil
• 2 cloves garlic, minced
• 1 bay leaf, crumbled
• 2 teaspoons salt
• 1 teaspoon rosemary
• 1 teaspoon sage
• 1/2 teaspoon red pepper flakes
• 1 (5- to 7-pound) leg of goat, boned
• 3 large potatoes, quartered
• 3 onions, quartered
• 3 large chillies or peppers, seeded and sliced
• 2 garlic cloves, skin removed

Method

Preheat oven to 325 degrees.

Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.

Remove goat, strain marinade and reserve. Place potatoes, onion, chillies and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.

Serve with vegetables. Use drippings for gravy, if desired.

• 1.5kg boned goat leg
• 2 tbsp virgin olive oil
• Ground rock or sea salt
• Fresh ground black pepper
• 1 cup (250ml natural yoghurt
• 2 cloves garlic, crushed
• 1 tsp grated fresh ginger
• 2 tsp Garam Masala
• 1 tsp ground cumin
• ½ tsp ground cinnamon

Method

• Preheat your oven to (190C)
• Use a sharp knife and make some small incisions around the goat le. Tiny slivers of garlic can be placed inside each incision
• Put the goat leg into lightly oiled roasting pan
• Drizzle the virgin olive oil over the goat leg
• Season the outside of the leg with salt and freshly ground black pepper
• Put the pan into the preheated oven for 30 minutes.
• Mix the yoghurt, crushed garlic, grated ginger, cumin, cinnamon and garam masala and stir until well mixed
• Remove the goat from the oven and coat the meat with the spicy yoghurt mixture.
• Place back in the oven for 20 minutes. Brush the meat with the mixture every 7-8 minutes
• Take out of the oven and allow to rest for 10 minutes
• Slice the goat into thin slices and serve

• 1.5kg forequarter (to be boned) or 600g – 800g diced forequarter chops
• Extra virgin olive oil
• 2 cloves finely chopped garlic (or to taste)
• 1tsp ground ginger
• 1tsp paprika
• 1tsp ground cumin
• Cracked black pepper
• 1 small lemon, unpeeled& very finely sliced
• 2 chopped onions
• ½ tsp ground turmeric
• 1 cup water or red wine
• 1 tin chopped tomatoes
• 2 small carrots, thinly sliced
• Salt flakes
• 200g fresh dates, halved & pitted
• 200g dried apricots, halved
• ½ cup coriander leaves (optional)

Method

• Place goat meat in a large, shallow dish and add 3 tbsp extra virgin olive oil, 2 cloves finely chopped garlic, 1 tsp ground ginger, 1 tsp paprika, 1 tsp ground cumin and cracked black pepper. Add 1 small very finely sliced unpeeled lemon and toss to coat. Rest covered in fridge for 10 – 15 mins.
• Preheat oven to 200c
• Heat 1 tbsp oil in a large ovenproof dish and add 2 chopped onions.
• Stir over medium heat for 2-3 mins
• Add ½ tsp ground turmeric, 1 cup water (or red wine), and chopped tomatoes, stir
• Place goat meat pieces, lemon and juices on top of the onion, turn to coat and bake covered for 60 mins.
• Add 2 small peeled, thinly sliced carrots and cook (turn oven to 180c) for a further 10 mins.
• Add halved & pitted fresh date and apricots.
• Return to oven for 20 mins or until cooked and tender.
• Add more red wine or tomatoes if required.

To serve

• Serve the Moroccan goat with vegetables with juices poured over them.
• Scatter with ½ cup coriander leaves (optional) and serve with couscous or mash.

• 1 tablespoon olive oil
• 8 Goat forequarter chops, trimmed
• 2 brown onions, roughly chopped
• 400g can canellini beans, drained, rinsed
• 8 garlic cloves, peeled
• 3 sprigs rosemary
• 2 tablespoons tomato paste
• 3/4 cup white wine
• 400g can peeled tomatoes
• mashed potato and steamed vegetables, to serve

Method

• Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over high heat. Cook chops, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a large, ovenproof, casserole dish. Add onion, beans, garlic and rosemary to lamb.
• Mix tomato paste, wine and tomatoes in a bowl. Pour over lamb. Season with pepper.
• Cover tightly with foil. Bake for 2 1/2 hours or until lamb is tender. Remove foil and bake for a further 30 minutes or until sauce has reduced slightly. Serve with mashed potato and steamed vegetables.

• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced Goat
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 1-2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock

Method

Preheat the oven to 180˚C/gas 4.

Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. (Make the potato topping.)

Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

Pan-roasted carrots

• 2 sprigs of rosemary
• Small handful of thyme sprigs
• 1 clove of garlic
• 500g medium sized carrots, peeled and trimmed
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• Few knobs of butter

Method

Bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking.

Cream Potato Topping

• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper

Cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan and a little Olive Oil. Check for seasoning.

Dough:

• 1 tab dry yeast
• 180ml warm water
• 2 ½ cups plain lour
• 1 ½ tsp salt
• 1 tab olive oil

Filling:

• 2 tab olive oil
• 1 onion, finely chopped
• 500g minced goat meat
• 50g toasted pine nuts
• ½ tsp cinnamon
• ¼ tsp allspice
• 1 tsp salt
• ½ pepper
• ¼ Cup chopped parsley

Method

• To make the dough – dissolve the yeast in the warm water for 5 mins. Mix together the flour and salt and stir into the yeast mixture with the oil.
• Knead and shape into a ball and allow to stand in a warm place until doubled in size, approx 1 ½ hours.
• To make filling, saute the onion until soft. Mix with the remaining ingredients. Divide the pastry into 24 portions and roll into 8cm rounds.
• Top each round with a spoonful of filling and enclose the filling to form a triangular pastry. Brush the pastries with oil and bake at 200C for 15-20 minuutes.
• Serve with yoghurt.

• 1kg goat meat, boneless and cut into large cubes
• 500g basmati rice
• 100g natural yoghurt
• 3 medium tomatoes, cut into thin wedges
• Vegetable oil
• 3 medium potatoes, boiled until tender and cut in half
• 3 medium onions, thinly sliced
• 3 tbsp fresh ginger, minced
• 1 tbsp garlic, minced
• 10 cloves
• 5-6 green cardamom pods plus 8 to cook rice
• 4-5 cinnamon quills
• 1 tablespoon dried red chilli powder
• ½ tbsp turmeric
• ½ tbsp paprika
• 5 bay leaves
• 1 tbsp coriander powder
• 2 heaped tsp cumin powder
• 2 tsp cumin seeds
• 8 to 10 dried plums
• 1 tbsp salt
• 8 -10 black peppercorns, ground
• 2-3 black cardamom pods
• 3 long green chillies, whole, plus 1 finely sliced
• 1 bunch coriander, chopped
• 1 bunch mint, chopped
• 1 tbsp saffron, soaked briefly in milk
• 25g each of sultanas, slivered almonds, walnuts and cashew nuts
• Fried onion rings, to garnish

Preparation

• Fry onions in a little vegetable oil until golden brown and translucent.
• Add goat and stir for a few minutes.
• Add ginger and garlic.
• Add yoghurt and all dried spices except saffron, mixing well to combine.
• Add 1 cup water, green chillies and salt.
• Cover and simmer for 45 minutes.
• Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
• Add saffron to one half of the rice and stir through to distribute saffron evenly.
• Combine tomatoes, mint, coriander, and sliced green chilli.
• Add 1/3 of the tomato mixture to the goat mixture.
• Cover and cook for a further 5 to 10 minutes.
• On a large serving platter, spoon out ½ the plain rice and top with the goat curry.
• Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
• Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
• Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.
• Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.