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Try this spiced goat dish that will be sure to tantalise your taste buds.
Cut the top part of the chilli off removing the stem and then shake out all of the seeds and then cut each chilli into 3 or four pieces depending on their size – the chipotle you can just cut in half.
Put a fry pan over medium to high heat and then place half chilies pieces in the pan – do not overlap them as you want to toast the skins.
In a stew pot or heavy pan and place that on top of the chilies so as to weight them down so the skins are in contact with the hot surface.
Toast for a couple of minutes until the chilies smell fragrant and begin to smoke a little – be careful not to burn them!
Remove the heavy pot turn the chilies over and toast the other side again weighting them down with the heavy pot.
When the second side is done remover the chilies and place in a large bowl then repeat the toasting process with the remaining chilies.
When they are done put them in the bowl with the others.
Pour boiling water over the chilies so they are covered and ten place a bowl on top of tem so that they are pushed under the water. Soak for half an hour.
Whilst the chilies soak place the whole head of garlic on a sheet of alfoil that has been folded in half drizzle with some olive oil and a sprinkle of salt and then wrap up.
Put this in a hot oven 200° and bake for 20 – 30 minutes until the garlic is nice and soft. Remove from the oven and let cool.
Once the chili pieces have soaked for half an hour or so drain them and reserve the soaking liquor.
Put the chilies in a food processor along with about ½ - ¾ of a cup of the soaking liquor.
Squeeze out the individual cloves of garlic and place those in with the chilies and then add in the thyme, marjoram, cumin white pepper and salt.
Process this so it forms in to a rough paste/sauce stopping to scrape down the sides and blend some more. If it is too thick then add a little more of the soaking liquor – it should be a bit like a runny porridge.
Once it is well blended pour in to a sieve that is resting over a bowl and using a soft spatula push the paste/sauce through the sieve leaving all the solids behind – discard those.
You will probably have to cut the shoulder in half so that it will fit in your oven proof casserole dish – so just cut it through the middle joint.
Dredge it in the flour seasoned with salt and pepper making sure to dust off any excess flour.
Put some olive oil into your casserole dish and place over a medium high flame or heat and brown the goat shoulder all over.
Once browned turn the heat down to medium and add in the chili paste and cook for several minutes turning the goat so that it is well covered by the paste (you could if you want marinate the goat in the paste over night before frying it)
Add the cup of beer and then the cup of milk and stir to combine and bring back to a gentle boil then add the honey and stir again for a minute or two.
Put on a tight fitting lid and place in a preheated oven at 140° ff and cook for about 2 – 2 ½ hours turning the goat over after the first hour.
Take the lid off for the last 20 minutes. The goat will be falling off the bone tender and moist.
To serve Mexican style - Pull the meat off the bone and shred it with two forks and put it on a plate.
Serve it up with a salsa, some roasted corn cut off the cob, a bowl of the sauce and some fresh steamed tortilla’s. Tear some off the tortilla, put some salsa, corn and sauce in wrap it up and eat it! If you haven’t already - drink the remainder of the beer you used in the cooking and if you have then open another one.
For the salsa – in a bowl combine one finely diced red onion, 2 medium diced tomatoes (flesh only no skin or seeds), 1 diced avocado, about 1- 2 tbls finely chopped coriander, the juice of half a lime and a pinch of salt.
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