Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Pea tzatziki
To serve
How it's done
Meat
Mix the fennel seeds, coriander, mustard seeds, rosemary and salt. Pat the meat dry, rub in half of the spice mix, cover and leave to marinate at room temperature for approx. 1 hr. Set aside the remainder of the spice mix. Place the garlic in a cooking pot or roasting tin. Place the goat meat on top, pour in the stock, cover with a lid or aluminium foil.
To roast in the oven
Approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, set aside the garlic. Using two forks, loosen the meat from the bone and pull it apart. Return the meat to the roasting tin, add the remainder of the spice mix, cover and place in the switched-off oven.
Pea tzatziki
Remove 5 cloves of garlic from their skin, mash them with the peas in a bowl using a fork. Add the cucumber, yoghurt, lemon juice, oil and mint, mix, season.
To serve
In a frying pan, toast the pita breads one after the other for approx. 1 min. on each side, cut open, fill with the pea tzatziki, a little goat meat and some radish.
| Note: | Organic kid goat meat can be found depending on availability exclusively at coop.ch and is delivered in a practical pack weighing approx. 3 kg – frozen and vacuum-packed as leg, ragout and double cutlets. Defrost the meat in the packaging overnight in the fridge. |
|---|---|
| Tip: | Roast the leg of goat in the oven for just 2 hrs., serve thinly sliced as roast goat. |
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