Shoulder of Goat with Kasoundi

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

Was there ever a simpler dish than this to make in a slow cooker? It has two basic ingredients, and yet the flavour is outstanding. Kasoundi is a spicy tomato-based oil-style pickle from India that is perfect for slow cooking. You can find it at specialty food stores or simply make your own. It’s easy and really delicious (see page).

1.5kg (approximately) boned goat shoulder

½ cup kasoundi

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

prepared couscous, to serve

seasonal vegetables or green salad, to serve

Place the goat in the slow cooker and spread with the kasoundi. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

Preheat the oven to 190°C.

Transfer the goat to a baking dish and bake for 10 minutes or until the kasoundi has dried a little. Allow to rest for 20 minutes before carving.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Skim any fat from the surface and cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Slice the goat and serve on a bed of couscous, topped with the sauce and with a side of seasonal vegetables or a green salad.