This year's Christmas feasting was all about goat. I basically watched and wrote things down while my friend did the work, and of course rather than get exact measurements, just estimated. It's all forgiving. It turned out delicious, and my friend seemed satisfied that the kitchen smelled "like an Ethiopian home." The day was a culinary fusion of wild rice, gravlox, fruit (including the best papaya I have ever had), date balls and baclava, and a dinner of goat leg, Ethiopian style rice, tomato-avocado salad, and creamed spinach. Yum.
The goat leg was fresh and beautiful - picked up from Holy Land. My friend talked with the butcher there and had them clean the leg and trim off some of the excess fat, but not all of it. The leg we got included an upper flap that had some rib bones in it as well. My friend says this is not common, usually you just get the leg and not that extra bit. But that extra bit was some of my favorite part. Our leg in total was about 5 pounds. She also got a LOT of spice mixes from Holy Land (which smell amazing) - and she got me gluten free injera because they sell it there. We had way too much food, and the injera is still in my fridge. But, if you are gluten free and wanting teff-only-injera, go to Holy Land (HL)! You can procure some!Goat Leg Marinade
Beryani Spice mix (from HL) x 2 parts
Baraka brand "Grill Spices" x 2 parts
Samna Spice x 1 part
Roasted Garlic and Herb mix x 2 parts
Monterey steak spice mix x 2 parts
Black Pepper x 3 parts
Garlic Salt x 4 parts
All Greek Seasoning x 3-4 parts
Olive oil
One bunch fresh rosemary (to add later)
Mix the spices (sans rosemary) together in a bowl, then add olive oil to create a paste. You want enough spice rub to smear over every surface of the goat leg.Set oven at 250 degrees (yes, that low). Wrap goat leg in tin foil and set on a large roasting pan or tray. Bake for 3 hours, flipping leg one time in the middle.
After 3 hours, puncture the thicker parts of the meat with a sharp paring knife. Spread the rosemary leaves over the meat on all sides. Set the leg in the top rack and cook another hour. Move to the lower rack and cook for a (now 5th) hour.
You know the meat is down when it is separating from the bone and basically splits open when you cut it with a knife. It will be smelling really good, and be tender.
We ate ours with creamed spinach (a la Brasa, which turned out great), rice (made with onions, garlic, tomatos, olive oil, and the curry spice mix/Beryani spice mix), and a tomato/avocado/onion salad. It was amazing - the left overs too.
Here's a photo of the gravlox, brie, and homemade crackers too:
