Ingredients
Whole goat (8-15 kg, cleaned cut into larger pieces); 1/2 cup of olive oil; salt and pepper, rosemary, thyme; lemon zest and juice; small onions (optional); 20-30 cloves of garlic (optional); a bottle of white or red wine (optional).
1 tbsp of cumin; 1 tbsp of paprika; 1 tbsp of coriander; 1tbsp of turmeric; 1 cup chicken broth; and 1 tbsp of olive oil
Preparation and Cooking
- Using a correct size stainless steel tray (to fit into the door cavity) pack the pieces of goat after rubbing each piece with olive oil and seasoning liberally with salt, pepper and preferred herbs and spices. If desired, lemon zest and juice and garlic cloves can be used for added flavour. If time and space permit, the meat can be left to marinate overnight.
- Add 1cm of hot water (and wine, if preferred) to the tray and cover tightly with aluminium foil, and place it on the Area G of the oven floor. Then in the slow cooking mode of the oven (with no active fire and the door is closed) cook it for about 10-12 hours at temperature between 120-140o
- After such cooking process, the meat becomes tender and pulled off the bone while reasonable amount of stock (due to the long duration and thickness of the liquid) is collected at the bottom of the tray. Remove the stock from the tray which can be used for highly flavoursome substitute in many dishes. If the oven is re-fired for further cooking, roast the cooked goat in Area A or Area C for 5-10min which will enrich the flavour with crispy surface.
- Slow cooked goat can be served in a variety of ways:
- As a cold appetizer after slicing into bite-sized pieces and serving as a starter with pickles, olive oils and and pide bread on the side;
- In a soup using broth to prepare a hearty soup including carrots, onions, legumes, salt, pepper and herbs, accompanied by pide or loaf bread;
- In “Iskender Kebab” after thinly slicing the goat meat;
- Slicing the rest of the meat into bite sizes and making single-serve packaging and storing in the freezer.
- Traditional Turkish drinks like ayran (a yogurt-based drink) or Şalgam (a fermented red turnip juice) are great accompaniments to the rich slow-cooked goat dishes listed above.
Hints and Comments
Goat meat can be tough, which makes it a less popular choice in many cuisines. However, slow cooking in a wood-fired oven not only tenderizes this meat to perfection, but also amplifies its flavor. Note that various game birds can also be slow-cooked following this recipe, including pheasant, quail, duck, partridge, guinea fowl, and wild turkey. The end result is a dish featuring tender and flavorful meat.
