Kid Goat Raan (+Others!)

I was looking at the Goat book again and spotted Kid Goat Raan, it looked so good in the picture I had to cook it!

This recipe is from Goat by James Whetlor:

The Meat:

1 goat leg, 4kg for £56 from Cabrito Goat. Free delivery when you spend £60 or more so I added a pack of mince too.

Removed from the packaging, great colours.

The Prep:

I blitzed ginger, garlic, Kashmiri chilli powder and salt then rubbed it all over the meat before placing it in the fridge overnight.

The Cook:

The goat leg was massive, the only pot it would fit in was my big witches cauldron (Dutch oven) from Lodge. This also meant it was going to have to go on the Kamado Joe Big Joe!

I collected the spices required: Cinnamon, Star Anise, Cloves, Black Peppercorns, Cardamom and Black Cardamom (not seen these before!) all from Steenbergs. They all smelt fantastic.

Meat and spices into the pot.

Malt vinegar and water into the pot too.

Lid on then into the Kamado Joe Big Joe at 200°C. The recipe said to drop to 170°C in 30 minutes so I shut the vents slightly at this point.

5 hours in and the meat was falling off the bone.

Love the colour of the braising liquid.

Meat out and reduce the braising liquid.

Add saffron strands and Garam Masala.

Then double cream and stir, simmer then cool.

The meat pulled off the bone easily. The meat was fried in a pan to crisp it up a bit then some of the sauce was added.

Time to Serve:

Goat meat was served with chopped mint and pomegranate.

Glorious!

SUMMARY:

This was a great cook, the ingredients smelt fantastic and the aromas during the cook were lovely. The meat was top quality, very soft and tasted awesome. My sauce wasn’t right, I didn’t simmer and reduce it long enough so it wasn’t dark like in the book. More patience next time!

Cook Difficulty:	3/5
Cook Duration:	Medium: 3/5
Cook Equipment:	Kamado Joe Big Joe
Cook Method:	Indirect
Charcoal:	Oxford Charcoal Oak
Smoking Wood:	N/A
Cook temperature:	200°C then 170°C
Cook time:	5.5 hours plus frying time.
Internal temperature:	90°C
Notes:	Let the sauce simmer and reduce before adding the cream.

This recipe is from Goat by James Whetlor:

Also cooked this week:

Steak and chips:

Lunch for one and I found Dexter Rib Eye from Turner and George in the freezer. I thought it was one big steak but when it defrosted it was in fact two. I thought I was getting a big lunch but my wife came back early and ate the other one!

Cooked direct on the Thuros T1.

They came out well.

just how I like it!

Shame I didn’t get to eat both steaks but the one I did have was fantastic. The Dexter beef was lovely, will buy more of that!

Gypsy Eggs: This recipe was from Moorish by Ben Tish:

This was so tasty, a great treat for breakfast. Will cook this again.

BBQ Chicken Pizza: This recipe was from Eat Delicious by Dennis Prescott:

BBQ Chicken Pizza’s with Spicy and Sweet BBQ Sauce and a balsamic reduction.

These were so tasty, probably my favourite pizza so far. Another one that will definitely be repeated!

Pork with Lemon, Honey and Thyme: from Food and Fire by Marcus Bawdon:

That’s it for this week, check back next week for more cooks.

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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