Roasted Goat with Cassava

Instructions

1. 1

   Preheat your oven to 180°C. Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the meat helps it brown better and develop a flavorful crust.

2. 2

   Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Working in batches, sear the goat meat for 2-3 minutes per side until browned, then set aside on a plate.

   Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.

3. 3

   In the same pan, sauté the quartered onion and minced garlic for 2 minutes until fragrant. Stir in the toasted cumin seeds and smoked paprika, cooking for another minute.

   Tip: Blooming the spices releases their essential oils for deeper flavor.

4. 4

   Return the seared goat meat to the pan and add the fresh thyme and rosemary sprigs. Pour in the vegetable broth and lemon juice, stirring gently to combine.

   Tip: The broth will create a flavorful braising liquid for the meat.

5. 5

   Cover the roasting pan tightly with foil and transfer to the preheated oven. Roast for 45 minutes until the goat is becoming tender.

   Tip: Covering with foil helps retain moisture during the initial cooking phase.

6. 6

   Meanwhile, toss the cassava pieces with the remaining 2 tablespoons of olive oil, salt, and pepper in a separate bowl.

   Tip: Coating cassava with oil helps it achieve a crispy, golden exterior.

7. 7

   Remove the roasting pan from the oven and stir the cassava pieces into the pan with the goat meat. Return to the oven, uncovered this time, for another 25-30 minutes.

   Tip: Uncovering allows the cassava to brown and crisp while the goat finishes cooking.

8. 8

   Check for doneness: the goat meat should be very tender and easily pulled apart with a fork, and the cassava pieces should be golden and crispy on the edges.

   Tip: If cassava needs more browning but meat is done, remove meat to a plate and continue roasting cassava alone.

9. 9

   Remove from the oven and discard the herb sprigs. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

   Tip: A squeeze of fresh lemon juice brightens the rich, savory flavors.