Slow Roasted Wild Goat with Couscous, Feta & Pistachio Salad

WHAT YOU'LL NEED

• 1 x Wild Goat Boneless Roast

• 500ml larger beer
• 2 medium brown onion, peeled and quartered

For the marinade

• 1 tsp ground cumin
• 1 tsp garam marsala
• 1 tsp allspice
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground nutmeg
• Juice and zest of 1 large lemon
• 1 tsp sea salt flakes, crushed
• 3 - 4 tbsp olive oil

For the salad

• 500g couscous
• 2 tbsp olive oil
• 400g canned chickpeas
• 1 tsp ground cumin
• 1 tsp garam marsala
• 175g pistachios, shelled
• 250g feta cheese
• 1 small bag rocket, finely chopped
• Good handful fresh coriander and mint, finely chopped
• Sea salt flakes, crushed
• Freshly ground black pepper
• Lemon wedges to serve

HOW TO COOK IT

To prepare and cook the goat

Combine all marinade ingredients in a large mixing bowl, large enough to hold the meat.

Cut the string bag away from the goat roast and discard.

Place the meat in a large mixing bowl or Tupperware box. Using clean hands or latex gloves, thoroughly massage the marinade into the meat. Cover the bowl with cling wrap and place it in the fridge overnight.

Preheat oven to 220°C.

Peel and cut onions into quarters length-ways. Scatter over the bottom of a roasting tray.

Place the marinaded goat meat on top and pour the beer into the bottom of the tray.

Cover the tray tightly with aluminum foil to prevent any steam from escaping when cooking, and place it in the preheated oven.

After 15 minutes, turn the heat down to 150°C fan-forced and slow roast for 5-6 hours. After 3 hours, ensure the beer has not evaporated; if it has, add a cup or two of water and reseal the foil.

If there is still some liquid in the bottom of the pan and you keep the temperature low, you can roast this for hours; the longer, the better. In addition, your kitchen and house will be filled with the most incredible aromas.

To make the salad

Cook couscous as per packet instructions. When cool and fluffed up with a fork, transfer to a large mixing bowl, cover with a clean, damp teatowel and set aside.

Rinse and drain chickpeas.

Heat olive oil in a large frying pan. Add drained chickpeas, cumin and garam marsala, season with salt and freshly ground black pepper. Stir to combine and cook over medium-high heat for 10-12 mins or until golden brown and toasted.

Preheat oven to 180°C.

Scatter pistchios on a baking tray and toast in the oven for 8-10 mins. Keep an eye on them so they do not burn. Remove from oven, cool and set aside.

To assemble the salad, uncover couscous, add toasted chickpeas and pistachios, crumbled feta cheese, rocket and chopped herbs. Mix well and season to taste with salt and freshly ground black pepper.

Serve salad with slow roasted goat.