Roast Goat with Vegetables
3+ pound goat leg
2 teaspoons salt
2 teaspoon cracked black pepper
2 teaspoons ground coriander
3 onions, chopped
2 teaspoons crushed garlic
1 cup beef stock
16 ounce can diced tomatoes
16 ounce can butter beans, rinsed and drained
4 carrots, chopped
16 green beans, trimmed and halved
Rub the leg of goat with salt, pepper and coriander.
Heat a little oil in a pan and brown the meat all over. Transfer to an ovenproof dish.
In the same pan that the meat was browned in, fry the onions and garlic until golden. Add stock and tomatoes and mix well.
Add to meat. Cover and roast at 350°F for 2 hours.
Add the remaining ingredients and cook another 30 minutes or until the vegetables are cooked and the meat is tender. Serve with risoni and steamed vegetables.