Spiced 3-hour Braised Goat with Spiced Cauliflower & Herb Fregola Salad

WHAT YOU'LL NEED

• 1kg Wild Goat bone-in diced chunks

For the spice mix

• 1 tsp caraway seeds

• 1/2 tsp cardamon seeds 1 tsp coriander seeds
• 1 tsp fennel seeds 1 tsp onion powder 1 tsp garlic powder
• 1 tsp ground ginger 1 tsp all spice
• 1/2 tsp ground cloves 1/2 tsp ground star anise
• 1 tsp sea salt flakes, crushed
• 1 tsp ground black pepper
• 2 tbsp tomato Paste

You will also need

• 1 medium red onion
• 1 medium brown onion
• 1 heaped tbsp minced garlic 1 ltr/4 cups beef stock
• Sea salt flakes, crushed Freshly ground black pepper

For the salad

• 1/2 head cauliflower, broken into small florets
• 1 tsp turmeric
• 1 tsp ground cumin 1 tsp garam marsala
• 1 tbsp apple cider vinegar 1 cup fregola
• 175g roasted almonds 175g roasted cashews
• Good handful fresh coriander, mint and parsley, finely chopped Juice and zest of 1 large lemon Olive oil
• Sea salt flakes, crushed Freshly ground black pepper

HOW TO COOK IT

Preheat the oven to 220°C fan force.

Toast the caraway, cardamon, coriander, and fennel seeds in a small, heavy-bottomed frying pan for a few minutes over medium heat until fragrant and lightly toasted.

Add the seeds to a pestle and grind using the mortar stick until a fine powder.

Add onion, garlic, ginger, all-spice, cloves, star anise, salt and pepper and the tomato paste and stir to a thick paste. Drizzle in 2-3 tbsp olive oil while stirring to combine everything well.

Peel and slice both onions thinly.

Heat 1 tbsp olive oil in a large heavy-bottom cast iron/ Dutch oven casserole pot. Add the onions, season with a good pinch of salt, and saute over medium heat for

4-5 mins until soft. Add the garlic puree and cook for 5 minutes, stirring often to avoid burning. Spoon in the

tomato/spice paste and stir into softened onions. Cook over low-medium heat for 2-3 minutes to infuse flavours.

Remove the ingredients from the pot and allow them to rest in a small bowl. Return the empty pot to the stove-top. Add 2 more tablespoons of oil and warm over high heat. When hot, add the goat chunks in batches and fry for a few minutes on each side until each piece is golden brown.

De-glaze the pot with a cup of beef stock, scraping up all the bits from the bottom, then return the spiced tomato/ onion mix and follow with the remaining stock, ensuring all the meat is well covered. Cover the pot with a lid and transfer it to the oven.

Cook at 220°C for 15 minutes before reducing the heat to 150°C and braise for 3-4 hours until the goat meats falls off the bone and the sauce is reduced by 2/3rds, is thick and glossy.

To make the salad

Combine the turmeric, cumin, garam marsala, cider vinegar, and 3 tbsp olive oil in a glass jar. Season well with a good pinch of salt and freshly ground black pepper.

Screw on the jar lid and shake thoroughly.

Add cauliflower florets into a large mixing bowl, cover with the spiced oil and coat everything well.

Roast in the oven for 25-30 minutes or until the florets are slightly softened and caramelised on the edges.

Remove and allow to cool well.

While cauliflower is roasting, roughly chop almonds and cashews, set aside.

Cook fregola according to packet instructions, rinse, and drain well. Add to a mixing bowl. Coat in 1 tbsp olive oil, add lemon zest and juice and season well to taste with salt and freshly ground black pepper.

Add the roasted cauliflower florets to the seasoned fregola and any remaining baking oil/liquids, chopped cashews, almonds and herbs. Toss well to combine, then turn out onto a serving platter and top with braised lamb, warm flat bread and tzatziki.