ROAST KID GOAT IN A TAJINE ADAPTED FROM
HUICI’S TRANSLATION IN ANÓN AL ANDALUS, 19 ASADO EN SARTÉN, pp 24-25
For 6-8 persons
As you can see in the picture, the goat had been cleaned.
(It will be cut in half by sliding a wire down the backbone)
Photo from: realfoodfans.com
1 side of a 6 ½-8 ½lb baby goat
1 lb butter
1 c chopped onion
1 tbsp black pepper
1 tsp white pepper
1 tbsp salt
1 c dry white wine
3 tbsp lemon juice
4 garlic cloves
1 tbsp salt
1 tbsp freshly ground pepper
1 tbsp cinnamon
Preheat oven to 275º F / 135º C (a clay oven is recommended)
Roast Kid Leg
Photo from: Brendan Plant
Melt butter a saucepan. Add wine, pepper, salt, onion and garlic. Simmer for bout 15 minutes until all the flavors are well blended. Wash the side of the goat in cold water. Pat dry. Put the goat in a tajine or large roasting pan. Baste with ½ - ¾ of the sauce. Cover and roast for 2 hours. Turn the goat over. Baste with the sauce and cook 2 more hours.
Remove it from the oven and sprinkle it with salt ground with pepper and cinnamon.
The Anon Al-Andalus explains that it is the best way to cook it because the fat and the moisture stay in the bottom of the pan and nothing is lost in the fire as in roasts on a spit.