Moroccan goat with baked vegetables

Field to Fork

This Moroccan goat with baked vegetables is a warm, spice-rich roast built around a goat leg rubbed with cumin, ginger, coriander, nutmeg, allspice, cayenne, cinnamon, turmeric, garlic and oil. The meat cooks over potatoes and onions before pumpkin or sweet potato is added near the end, giving you a hearty one-dish meal with plenty of savoury, earthy flavour. Finish with coriander leaves and serve with steamed green beans for a colourful, satisfying wild-style roast.

Serves: 4 people
Duration: 7 hours 30 mins

Ingredients

Main ingredients

  • 1kg goat leg
  • ¼ cup olive oil
  • 1¼ teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric

  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon saffron (optional)
  • 2 cloves garlic – crushed
  • 4 medium potatoes – quartered
  • 4 medium onions – quartered
  • 300g pumpkin or sweet potato
  • ¼ cup coriander leaves – to garnish
  • steamed green beans – to serve

Method

  1. Rub the goat leg with some of the oil. Mix the spices, salt, pepper and garlic and pat this all over the meat.
  2. Coat the potatoes and onions with the remaining oil and place in a baking dish to form a platform then place the meat on this. Bake in a moderate oven for about 1 hour.
  3. Add the pumpkin/sweet potato to the dish and bake for a further 30 minutes or until cooked to your liking.
  4. Remove the goat and rest on a large serving plate. Garnish with coriander leaves and serve with green beans.

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Field to Fork
Field to Fork is a Gourmand award-winning contributor to Australian wild-food storytelling, sharing proven game recipes built around sustainable harvest, respect for wild meat and making the most of what hunters bring home from the field.

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