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Pot Roasted Goat Shoulder with Chickpeas
Slow roasted goat shoulder is a show-stopping alternative to your traditional Sunday joint. Mild and rich, goat meat is perfect paired with plenty of spice and cooked with fudgy Medjool dates and nutty chickpeas.
Ingredients
- 4 onions
- 5 garlic cloves
- 3 medjool dates
- 1kg goat shoulder, bone-in
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 cinnamon stick
- 400g chopped tomatoes
- 3 x 400g tins of chickpeas
- 1 chicken stock cube
- A handful of coriander
Prep: 15 mins | Cook: 4 hrs 20 mins
Method
1. Preheat your oven to 150°C/Fan 130°C/Gas 2. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Squash the medjool dates on your chopping board, remove the stones then roughly chop the dates.
2. Pat the goat shoulder dry with kitchen paper. Rub it with 1 tbsp olive oil and a generous pinch of salt and pepper. Warm a large ovenproof pan, roasting tin or casserole dish over a medium-high heat. When the pan is hot, add the goat shoulder. Fry for 5 mins on each side, till golden brown. Transfer to a plate. Reduce the heat under the empty pan to medium.
3. Slide the sliced onions and garlic into the pan with an extra splash of olive oil, if needed. Season with a pinch of salt and pepper. Fry for 8-10 mins, stirring occasionally, till golden and soft. Add the turmeric, cumin, coriander, smoked paprika and the cinnamon stick to the pan and stir well. Cook and stir for a further 2 mins, till the pan starts to smell aromatic.
4. Pour the chopped tomatoes into the pan, along with the chickpeas and the liquid from their tins. Add the medjool dates and crumble in the chicken stock cube. Stir well to combine, and bring to the boil. Add the browned goat shoulder to the pan, nestling it into the sauce. Take off the heat and pop a lid on the pan or use a large sheet of foil to cover the pan and crimp it to the sides of the pan. Transfer to the oven. Roast for 3½ hrs, till the goat is very soft. After 3½ hrs, remove the lid/foil from the pan. Roast for a further 30 mins, till golden brown.
5. Once cooked, lift the goat out of the pan and onto a large plate. Leave the sauce in the pan, lid/foil on, to keep warm. Rest the goat for 20 mins, then use 2 forks to shred the meat off the bone. Stir the meat back into the sauce. Warm through over a low heat, if necessary.
6. Tear coriander leaves over the goat to garnish. Serve with your choice of sides. Flatbreads, couscous, maftoul, bulgar wheat, rice, green salad and griddled Med veg are all great sides for this pot roast.
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