Juicy Garlic Roast Goat with Pickled Cucumbers

We prepare tender and juicy meat, with an incredible aroma of garlic and delicious vegetables. Pickled cucumbers add piquancy and a new taste to roast young goat meat. They go great with potatoes and ribs.
cook time: 1h
Hazel Farrow
Juicy Garlic Roast Goat with Pickled Cucumbers

Nutrition Facts (per serving)

88
Calories
3g
Fat
15g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Salt 1 tsp
Ground black pepper 0.5 tsp
Potato 1 kg
Bay leaf 2 pc
Carrot 2 pc
Bulb onions 2 pc
Vegetable oil 2 tsp
Paprika 0.5 tsp
Greenery to taste
Allspice 0.5 tsp
Smalets 25 g
Exotic meat (We use dairy goat meat.) 1.5 kg

Recipe instructions

Step 1

Step 1
Prepared the necessary ingredients to prepare the dish. The meat was washed well, dried and cut into medium-sized pieces.

Step 2

Step 2
The carrots were washed, peeled and cut into rings and half rings.

Step 3

Step 3
Peeled and cut the onion into large cubes.

Step 4

Step 4
Peeled the potatoes and cut them into large pieces.

Step 5

Step 5
I pour lard and vegetable oil into a cauldron and heat it over high heat. I put the meat in the cauldron, stirring. Fry it lightly until golden brown.

Step 6

Step 6
Add carrots and onions to the meat, cover with a lid and let simmer until the onions are ready.

Step 7

Step 7
Add spices and bay leaf. I mix everything.

Step 8

Step 8
I add the prepared potatoes, lightly season with spices, and pour in boiling water to cover all the potatoes with liquid. Reduce the heat to low, cover with a lid and cook, stirring until the potatoes are done.

Step 9

Step 9
I place the finished roast on plates, season with chopped garlic and herbs and serve. Bon appetit!!!

Additional rubrics

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