By Janine Pretty
Spiced Wild Goat Shoulder with Cucumber and Apple Labne - Premiu
Updated at: Wed, 16 Aug 2023 21:04:44 GMT
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Ingredients
0 servings
1wild goat shoulder
marinade
150 gmnatural yoghurt
2shallots
peeled + finely chopped
2 clovesgarlic
peeled + finely chopped
20 gmginger
peeled + finely grated
60 gmhoney
1lemon
zest and juice
fresh thyme leaves
60mlolive oil
20 gmsea salt
6spice mix
SPICE MIX
SIX
5 gmscumin seeds
coriander seeds
fenugreek seeds
black pepper
dried chilli
sumac
CUCUMBER
1cucumber
thinly sliced
1green apple
thinly sliced
10 gmsea salt
black pepper
5 gmcaster sugar
3spring onions
thinly sliced
1lime zest
+ juice
50mlolive oil
150 gmunsweetened yoghurt
thick
Mint
coriander
flat leaf parsley
Instructions
Step 1
GOAT SHOULDER (prepare the night before required).
Step 2
Toast the spices for the six spice mix in a dry pan over a medium heat until fragrant. Grind into a fine powder using a mortar and pestle.
Step 3
Mix all the for the marinade together including the six spice mix. Place the goat shoulder inside an oven bag and add the marinade. Shake the bag well to coat the goat with the marinade and chill overnight.
Step 4
1. Remove the goat shoulder from the fridge one hour before cooking.
Step 5
2. Pre heat the oven to 160 C fan bake.
Step 6
3. Place in the centre of the oven for 3 to 4 hours. It is ready when the meat pulls apart easily with a fork.
Step 7
4. Allow the goat to rest for 30 minutes before serving.
Step 8
5. Carefully transfer the goat onto a serving plate.
Step 9
LABNE
Step 10
Thinly slice the cucumber, apple and spring onions. Add the rest of the and mix. Transfer to your chosen serving dish.
Notes
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Delicious
Easy
Fresh
Moist
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