Although it is middle of the winter here in the Cape, the past few days have been gorgeously warm with the temperatures reaching 22∘ during the day, but dropping rapidly toward the evening. It’s a nice time to be in the garden and I have picked some spinach and herbs for this evening’s meal which will be shoulder of young goat, sealed in baking foil and slowly roasted. This will be served with a delicious side dish, a combination of spicy potato, spinach and tomato, bursting with fragrant flavour.
Growing herbs in the kitchen garden provides much pleasure and is well used in the Clifton Kitchen creations. I notice the beautiful tiny blue flowers on the rosemary bushes as I pick what I need and then on to the curry leaf tree which releases the most amazing fragrances as I run my fingers through the leaves, picking four of them for my dish.
The lemon tree is hanging heavy with fruit, ready for picking. I will probably preserve some and make some marmalade too; but back to today’s meal.
What I like about this dish is the ease of preparation allowing you to get on with other matters at hand while the meat slowly takes care of itself as it cooks away in the oven. The ingredients for the accompaniment can be prepared ahead of time and put together at the last minute.
Shoulder of Goat served with Spicy Potato Spinach & Tomato
1.4kg shoulder of goat
2 tablespoons Olive oil
¼ tsp. Salt
1.4 tsp. Pepper
15ml chopped fresh Rosemary
5 garlic cloves unpeeled but crushed
1 large onion roughly chopped
½ cup white wine
Set the oven to 180C.
Place the shoulder of goat on a sheet of baking foil.
Mix together the olive oil, salt, pepper and rosemary. Rub all over the meat. Sprinkle over the chopped onion and add the crushed garlic cloves. Pour in the wine and seal the shoulder of goat in the baking foil parcel. Place in the oven and bake for about 3 hours after which the meat will be succulent and soft.
For the spicy Potato, spinach and tomato
300g spinach washed and blanched in boiling salted water and squeezed dry
4 medium size potatoes cut into cubes and par boiled until just soft
3 medium tomatoes chopped
½ tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground cinnamon
½ tsp. turmeric powder
½ tsp. cayenne powder
½ tsp. freshly ground black pepper
5 fresh curry leaves finely sliced
3 cloves garlic finely chopped
4 tablespoons olive oil
Salt to taste
Heat 2 tablespoons oil in pan, add the potatoes and sauté until golden and set aside
Heat the remaining 2 tablespoons oil in a pan, add the spices, curry leaves and garlic and cook gently for 3-4 minutes. Add the tomatoes, 30ml of water and cook for 5 minutes with lid on pan, add the spinach and potatoes and cook for a further 5 minutes. Adjust seasoning and serve.