Goat has a special place in my heart, as in my other life I own and run a goat meat business that takes unwanted male ‘kid’ goats and puts them into the food system via restaurants, catering butchers and an online shop. These animals were once routinely euthanized for lack of demand, which is a terrible and immoral waste.
This recipe as much a test of your patience as it is a test of your cooking skill. The maxim ‘if you’re looking, it’s not cooking’ applies here. Opening the lid to check your cook upsets the temperature of the EGG, which can have dire consequences, not necessarily with this recipe, but later when you are cooking with more sensitive ingredients.
MAKE THE MARINADE
Combine the marinade ingredients in a bowl and mix together well. Place the goat shoulder in a Dutch Oven and spread three-quarters of the marinade over all sides of the meat. Lift the joint and place the sliced onion underneath, resting the meat on top. Cover and place in the fridge overnight, or for a minimum of 2 hours, bringing it to room temperature before cooking.
SET UP YOUR EGG
Set up your EGG for indirect cooking, using the ConvEGGtor with the Stainless Steel Grid on top. Your target temperature is 130-150˚C.
COOK THE GOAT
Oil the grill lightly and place the goat directly on the grill (reserve the onion and marinade in the pot). Close the lid and cook for around 1½–2 hours until the marinade has set and formed a crust.
Remove the goat from the grill and place the onions in their pot on the grill, adding the ghee or butter. Cook for 10–15 minutes until golden, then remove from the grill and add the meat back to the pot. Brush with the reserved marinade and add the pomegranate juice. Sprinkle over half the almonds, check the seasoning, cover in a double layer of foil and return to the EGG for 1½–2½ hours until the meat is meltingly tender, and the bone easily slides away from the meat.
Remove from the EGG and rest for 30 minutes, then sprinkle with the pomegranate seeds, chopped coriander and remaining almonds to serve. You can either shred the goat, or serve it whole, with your choice of accompaniments. Our personal favourites are pickled onions, paratha, raita, and zhug.
Extracted from Cooking on the Big Green Egg (Quadrille, £25) Photography © Sam Folan