Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons canola oil — plus more as needed
1 (4-5-pound) bone-in goat leg (or use similarly sized lamb or beef or pork cuts) — cut in half or thirds to fit your pot
Kosher salt
1 garlic bulb — halved crosswise
3 large carrots — scrubbed, trimmed and cut into 2-inch pieces
2 large red onions — peeled and chopped into large dice
1 (14-ounce) can whole peeled tomatoes with their juices
10 fresh thyme sprigs
2 fresh bay leaves
1 red habanero chile — stemmed
4 cups beef or chicken stock
OBE ATA:
1 (28-ounce) can whole peeled tomatoes with their juices
2 medium red bell peppers — stemmed, seeded and roughly chopped
1 medium red onion — peeled and roughly chopped
8 garlic cloves — peeled
1 (2-inch) piece fresh ginger — peeled and finely chopped
2 red habanero chiles — stemmed
1/4 cup canola or other neutral oil
GARNISH:
1 lemon — zest removed in strips, then julienned lengthwise
1/4 cup fresh cilantro leaves and tender stems
1/4 cup fresh parsley leaves and tender stems
1/4 cup torn fresh mint leaves
1/4 cup sliced scallions
Heat 2 tablespoons canola oil in a large Dutch oven or heavy-bottomed, ovenproof pot over medium-high. Season the goat leg generously all over with salt, then sear, turning frequently, until browned, 10 to 20 minutes, depending on how many pieces. Transfer to a large bowl using tongs.
Heat the oven to 350 degrees. Sear the garlic bulb halves in the rendered fat, cut-side down, until golden brown, 1 to 2 minutes. Transfer to the bowl with the goat. Cook the carrots and onions with a pinch of salt, stirring occasionally, until vegetables are just beginning to soften and brown at the edges, about 8 minutes. Add the tomatoes and their juices, tearing the whole tomatoes into large chunks with your hands as you add them. Add the thyme, bay leaves and habanero.
Stir in the stock and bring to a simmer over medium-high. Return the goat and garlic to the Dutch oven, cover and transfer to the oven. Braise until meat is tender but doesn’t fall apart, 2 1/2 to 3 hours.
Meanwhile, prepare the obe ata: Combine all the obe ata ingredients except the oil in a blender and purée on high until smooth, working in batches, if needed. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 6 cups of purée.)
Heat the 1/4 cup canola oil in a large pot over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 40 to 45 minutes. (You should have about 4 cups of obe ata. It can be cooled and stored refrigerated for up to 2 weeks, or stored frozen for up to a month.)
Remove the Dutch oven from the oven and increase the oven temperature to 375 degrees. Transfer the goat to a large bowl using tongs. Strain the broth, discarding the solids, and return the broth to the Dutch oven. (You should have 2 to 3 cups.)
Add the obe ata to the Dutch oven and bring the sauce up to a simmer over medium-high. Cook, stirring occasionally, until flavors meld and sauce thickens slightly, about 20 minutes. Season with salt and place the goat leg back in, ladling sauce over the top of the goat if it is not completely submerged. Cover with lid and return to the oven. Braise until the goat is tender enough to pull with a fork and just beginning to fall off the bone, about 45 minutes.
To serve, place the goat in a deep serving platter with the meat on the bone, or off the bone in large chunks with the obe ata spooned generously over the meat. Scatter the top with the lemon zest, fresh herbs and scallions.
NOTE: this is the recipe as posted,
Author: Yewande Komolafe
Web Page: cooking.nytimes.com/recipes/1020284-braised-goat-leg-in-obe-ata
this what I did
For the goat, I used neck, as a leg was way too big for the two of us, however I’m sure the dog would of make sure nothing went to waste. I followed the goat recipe you posted for the most part, I did a med. dice on the vegetables, seared the neck and then the vegetables as directed, however instead of basting in the oven I used my instant pot, on high pressure for 1 hour, natural release. Strained and save the vegetables, and reduced the braising liquid. Will pretty much follow the rice recipe, but will be adding the saved vegetables, and instead of stock for the rice, be using the braising liquid (it’s got a ton of flavor)and added the goat and vegetable s when the rice was about ¾ of the way done.
