Braised kid with squash, tamarind and chickpeas

Braised kid with squash, tamarind and chickpeas

By
From
Spring
Serves
4-6
Photographer
Andy Sewell

Goat is an underused meat with a wonderful rich, almost earthy, flavour. I like the legs and shoulders best – slowly braised with spices until meltingly tender and falling apart. If kid is difficult to find you can substitute lamb – the flavour is not dissimilar.

Ingredients

Quantity Ingredient
1 shoulder of kid
1-2 tablespoons olive oil
300ml dry white wine
1 garlic bulb, halved horizontally
4-5 bay leaves
1 dried chilli, roughly chopped
2 cinnamon sticks
3 star anise
250g cooked jarred or good quality tinned chickpeas, drained
sea salt
freshly ground black pepper

For the squash

Quantity Ingredient
1 winter squash
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried chilli flakes
2 tablespoons tamarind paste
1 teaspoon honey
1/2 lime, juiced
4 tablespoons olive oil

To serve

Quantity Ingredient
200g greek-style yoghurt
2 garlic cloves, peeled and crushed
1 lime, juiced
herb leaves, such as sage, marjoram and/or parsley
extra virgin olive oil, to trickle

Method

  1. Preheat the oven to 160°C. Place a large frying pan over a medium heat. Season the meat well with salt and pepper. When the pan is hot, add the olive oil, then the meat and brown well on all sides, turning as necessary.
  2. Transfer the meat to a roasting tin. Pour on the wine, add the garlic and scatter over the bay leaves, dried chilli, cinnamon and star anise. Cover the tin with foil, sealing well. Cook in the middle of the oven for ½ hours, turning the meat once or twice, until tender and falling from the bone. Uncover and leave until cool enough to handle, then lift the meat onto a board and remove the bones. Return the meat to the roasting tin and add the chickpeas. Re-cover with the foil and return to the oven for 1 hour.
  3. Meanwhile, to prepare the squash, halve lengthways, scoop out the seeds, then slice into wedges and place in a bowl. Toast the spice seeds in a small dry frying pan over a medium heat. As soon as they begin to pop, take off the heat. Pound the toasted spices finely with the dried chilli flakes, using a pestle and mortar. For the dressing, put the tamarind paste in a bowl, add the ground spices, honey, lime juice, olive oil and a good pinch of salt, and stir well to combine.
  4. Spoon the dressing over the squash and toss to coat the wedges. Transfer them to a roasting tray, cover with foil and place in the oven alongside the meat for the last 35 minutes of its roasting time.
  5. Meanwhile, in a small bowl, mix the yoghurt with the garlic, lime juice and a good pinch of salt.
  6. Check that the squash is tender by piercing with a knife. To serve, arrange the meat, squash and chickpeas on warm plates and add a spoonful of yoghurt. Scatter over the herbs and finish with a trickle of extra virgin olive oil.
Tags:
Skye Gyngell
seasonal
Spring
London
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