Prep time4 hours

Cook time4-5 hours

Serves6-8

Slow-cooked Goat Joint with Mint & Cumin

Main ingredients

1 goat shoulder
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Or alternatively, 1 goat leg
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3 onions, quartered
5 large carrots, peeled and chopped in half widthways
2 bulbs of garlic, chopped in half widthways

For the marinade

2 lemons (1 tbsp zest & 4 tbsp juice)
6 garlic cloves, crushed
25g fresh mint leaves
15g fresh coriander
1 tbsp paprika
1/2 tsp fenugreek seeds
2 tsp ground cumin
3 tbsp olive oil
1 1/2 tsp salt
1 1/2 tsp black pepper, ground

1. Place the ingredients for the marinade in a food processor and blitz to form a rough paste.

2. Skewer the joint all over about 30 times with a small sharp knife and then rub the marinade paste all over the meat and into the incisions. Cover and refrigerate overnight (or for at least 4 hours).

3. Pre-heat the oven to 170°C fan.

4. Put the joint in a high-sided baking dish. Cover the dish with tinfoil and roast for 1 hour.

5. Reduce the temperature to 160°C fan. Add the onions, carrots and garlic bulbs to the dish.

6. Re-cover with the tinfoil and roast for a further 3 to 4 hours until the meat falls off the bone, basting the meat and vegetables 3 or 4 times.

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