Braised Goat With Tomato And Coriander Recipes

Steps:

• Heat 2 tablespoons canola oil in a large Dutch oven or heavy-bottomed, ovenproof pot over medium-high. Season the goat leg generously all over with salt, then sear, turning frequently, until browned, 10 to 20 minutes, depending on how many pieces. Transfer to a large bowl using tongs.
• Heat the oven to 350 degrees. Sear the garlic bulb halves in the rendered fat, cut-side down, until golden brown, 1 to 2 minutes. Transfer to the bowl with the goat. Cook the carrots and onions with a pinch of salt, stirring occasionally, until vegetables are just beginning to soften and brown at the edges, about 8 minutes. Add the tomatoes and their juices, tearing the whole tomatoes into large chunks with your hands as you add them. Add the thyme, bay leaves and habanero.
• Stir in the stock and bring to a simmer over medium-high. Return the goat and garlic to the Dutch oven, cover and transfer to the oven. Braise until meat is tender but doesn't fall apart, 2 1/2 to 3 hours.
• Meanwhile, prepare the obe ata: Combine all the obe ata ingredients except the oil in a blender and purée on high until smooth, working in batches, if needed. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 6 cups of purée.)
• Heat the 1/4 cup canola oil in a large pot over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 40 to 45 minutes. (You should have about 4 cups of obe ata. It can be cooled and stored refrigerated for up to 2 weeks, or stored frozen for up to a month.)
• Remove the Dutch oven from the oven and increase the oven temperature to 375 degrees. Transfer the goat to a large bowl using tongs. Strain the broth, discarding the solids, and return the broth to the Dutch oven. (You should have 2 to 3 cups.)
• Add the obe ata to the Dutch oven and bring the sauce up to a simmer over medium-high. Cook, stirring occasionally, until flavors meld and sauce thickens slightly, about 20 minutes. Season with salt and place the goat leg back in, ladling sauce over the top of the goat if it is not completely submerged. Cover with lid and return to the oven. Braise until the goat is tender enough to pull with a fork and just beginning to fall off the bone, about 45 minutes.
• To serve, place the goat in a deep serving platter with the meat on the bone, or off the bone in large chunks with the obe ata spooned generously over the meat. Scatter the top with the lemon zest, fresh herbs and scallions.

Steps:

• Season goat with salt and pepper.
• Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
• Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
• Add tomato paste and cook an additional minute.
• Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
• Continue cooking until most of the liquid has evaporated, about 20 minutes.
• Mix in oregano, mustard, water, thyme, and rosemary.
• Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
• Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
• Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
• Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
• Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
• NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.

Steps:

• Preheat oven to 350 degrees. Season the goat with salt and pepper. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Working in batches, brown the meat on all sides; transfer to a plate. Pour off all but 2 tablespoons of fat from the pan. Reduce the heat to medium and add the onions. Cook, stirring often, until the onions are tender and just beginning to brown, about 5 to 6 minutes. Stir in the garlic, ginger, fennel, coriander, 1 teaspoon cumin seeds, the mustard seeds, cardamom seeds and the cayenne; cook for 1 minute more. Return the goat to the pot, then add the tomatoes and enough chicken broth to barely cover the meat. Cover and bring to a gentle simmer on the stovetop then transfer the pot to the oven. Braise in the oven, covered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer. The goat is done when it's tender enough to cut with a fork and the meat easily comes away from the bone, about 2-1/2 to 3 hours. Transfer the goat to a plate, let the liquid cool and spoon off any fat. (For a smooth, more refined sauce, strain the liquid and return to the pot.) Bring the sauce to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot. When ready to serve, warm the meat in the sauce, basting frequently. Meanwhile, toast the remaining teaspoon of cumin seeds in a small skillet just until fragrant. Stir the cilantro and toasted cumin seeds into the meat and sauce just before serving.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
• Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
• Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
• Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
• Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.