Photo by Tamara West
|1||Goat leg, approximately 700g|
|1 handful||Coriander, large|
|1 handful||Mint, large|
|3 cloves||Garlic, chopped|
|1 knob||Ginger, grated|
|3||Curry branches, leaves only|
|3 small||Green chillies, use up to 5|
|¼ cup||Dried coconut|
|1||Orange, zest and juice|
|1 tsp||Garam masala|
|⅔ cup||Plain unsweetened yoghurt|
|2||Onions, finely sliced|
|1 cup||Stock, or use apple juice|
- Preheat oven to 150C. Trim and clean goat's leg. You can roast it with the bone in, or bone it out and roll accordingly. Season well with sea salt flakes and ground black pepper.
- Make a curry paste by whizzing coriander and mint, chopped garlic, grated ginger, the curry leaves, 3-5 chillies, coconut, almonds, the orange zest and juice, cumin, garam masala, turmeric and yoghurt in a food processor to form a smooth paste.
- Smother the goat inside and out with the curry paste. Cover the bottom of a Dutch oven (casserole dish) with finely sliced onions and nestle the leg on top. Add stock (or apple juice), put the lid on the dish and slow roast in oven for 4-5 hours, or until the meat is super tender.
- Serve with the onion gravy and roast veges.
More of Warren's Dutch oven recipes