Pulled goat kebabs with coriander dressing
- Preparation and cooking time
- plus overnight marinating
- More effort
- Serves 6
An often overlooked meat, the slow-cooked shoulder of goat in these kebabs has a subtle, savoury flavour. Use lamb as an alternative, if you prefer
- 1 whole goat shoulder (about 1.5kg)
- 750ml warm vegetable stock
For the marinade
For the coriander dressing
For the pickled pomegranate seeds
- STEP 1
Marinate the goat in a roasting tin the day before you cook it. Blitz all the marinade ingredients in a blender with 1 tsp salt, slather all over the goat, cover with cling film and put in the fridge.
- STEP 2
The next day, heat oven to 160C/ 140C fan/gas 3. Remove the goat from the fridge 30 mins before you cook it to bring it to room temperature. Unwrap, then cover the roasting tin tightly with foil and cook for 1 hr, then add the stock, return to the oven and cook for a further 4 hrs, occasionally basting with the juices, until the meat is coming away from the bones and is easily pulled apart with two forks.
- STEP 3
Pull the meat from the bones (which can be discarded) and set aside on a plate. Remove most of the fat, then pour a little boiling water in the bottom of the tin and use a whisk to scrape up any of the dark crust, incorporating the juices with the water. Return the meat to the roasting tin and cover with foil. Keep warm in a low oven until ready to use.
- STEP 4
To make the pickled pomegranate seeds, combine the cider vinegar with the sugar and a pinch of salt in a bowl, stirring until they dissolve. Add the pomegranate seeds, red onion and chilli, and stir to coat.
- STEP 5
To make the coriander dressing, combine all the ingredients in a food processor with some seasoning and blend until you have a runny green dressing.
- STEP 6
Warm the flatbreads through on a skillet or griddle and serve topped with the cabbage and warm goat. Garnish with the pickled pomegranate mix, mint leaves and dressing.