Pairs well with Goat with Yogurt Crust and Baked Potatoes
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Goat with Yogurt Crust and Baked Potatoes
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A unique dish combining goat meat with a yogurt crust, served with baked potatoes.
03:00:00 total
Serves 8
medium
Meat Main Course
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Ingredients
- goat meat - 2 kg (leg and shoulder cut into portions)
- strained yogurt - 500 g (for crust)
- olive oil - 50 g (for marinating)
- chicken bouillon cubes - 2 (for flavor)
- onions - 2 (cut into pieces)
- spring onions - 6 (cut into pieces)
- dill - 0.5 bunch (chopped)
- garlic - 2 cloves (chopped)
- egg yolks - 2 (for crust)
- water - 400 g (for cooking)
- cornflour - 2 tablespoons (for thickening)
- potatoes - 1.5 kg (for baking)
- mustard - 80 g (for flavoring potatoes)
- oregano - 1 tablespoon (for seasoning)
- lemon - 1 (juiced)
- butter - 4-5 teaspoons (for flavoring potatoes)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
Instructions
- Marinate the Goat: Mix olive oil with chicken bouillon cubes and coat the goat pieces.
- Sauté the Goat: Sauté goat pieces in a hot pan until browned.
- Prepare Aromatics: Add onions, spring onions, dill, and garlic to the baking pan.
- Layer Goat and Yogurt Mixture: Place goat on top of the aromatics and pour yogurt mixture over.
- Bake the Goat: Cover with parchment and foil, bake at 180°C for 2.5 hours.
- Prepare Potatoes: Mix potatoes with olive oil, mustard, oregano, lemon juice, and water.
- Bake Potatoes: Add potatoes to the oven 45 minutes before the goat is done.
- Serve: Serve goat with yogurt crust and baked potatoes.
