WHAT?
300g. Goat
1 onion, 2 garlic cloves, chilli
Tablespoon of olive oil
2-3 tablespoons mustard
Honey
2-3 cloves of garlic in small pieces
2-3 bay leaves
Pepper, oregano
Parsley
1-2 sweet potatoes
2-3 lemons (juice)
A little water
1 tablespoon olive oil
For the bread topping
170g. Plain flour
6g. Wet yeast or ¾ dry yeast
100ml. Tepid water
Pinch of salt, pinch of sugar
HOW TO?
1️⃣Clean the goat. With a knife pierce it at several places to add garlic chunks. Add oregano, pepper and bays around or in the holes and let it marinate for at least one hour.
2️⃣In the meantime, prepare the topping. Activate the yeast in the tepid water and let it for 5 minutes with a pinch of sugar. In the flour add the salt. Add the mixture of water and yeast and mix well. Cover with cling film and let it rise for 1-2 hours.
3️⃣In a pan with the olive oil in low heat, brown the meat for 5 minutes (2 minutes each side). Add the onion and the chilli and keep sautéing for another two minutes.
4️⃣In a tray, add the goat and the sweet potatoes. The mustard, diluted in lemon juice, add some water and cover in foil. Cook in 190 degree preheated oven for two hours covered in foil.
5️⃣Lay the bread topping. Make a thin filo. Take the goat out and replace the topping with the filo. Cook for an extra 25 minutes. Serve on a tray with all the juices.
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