Leg of Goat: Braised with Spices

Ingredients:

• 3 to 4 pounds leg of goat, bone-in or boneless
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cinnamon stick
• 2 bay leaves
• 1 cup crushed tomatoes or tomato puree
• 2 cups beef or goat broth (or water)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, for garnish

1. Prepare the leg of goat:
   Pat the goat leg dry with paper towels and season generously with salt and pepper.
2. Brown the meat:
   Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the leg of goat and brown on all sides, about 5-7 minutes per side. Remove the meat and set aside.
3. Sauté aromatics and spices:
   In the same pot, add chopped onion, garlic, and ginger. Cook until softened, about 5 minutes. Stir in coriander, cumin, turmeric, smoked paprika, cayenne (if using), cinnamon stick, and bay leaves. Cook for 1-2 minutes until fragrant.
4. Add tomatoes and broth:
   Stir in crushed tomatoes and broth. Return the goat leg to the pot, nestling it into the sauce.
5. Simmer and braise:
   Bring the mixture to a simmer. Cover the pot with a lid and reduce heat to low. Braise gently for 3 to 4 hours, turning the meat occasionally, until the goat is very tender and easily pierced with a fork.
6. Adjust seasoning:
   Remove the cinnamon stick and bay leaves. Taste and adjust salt and pepper as needed.
7. Serve:
   Garnish with fresh cilantro or parsley. Serve with rice, couscous, or flatbread.

• Braising slowly breaks down the tough fibers, resulting in tender, flavorful meat.
• You can substitute goat broth with beef broth or water if unavailable.
• Leftover braised goat is excellent for stews or sandwiches.