Roasted goat leg with coconut hominy puree, Indian fry bread, cucumber, and plantain.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas.
GOAT
INGREDIENTS
- 1 ea. Goat leg
- ¼ cup All spice
- ¼ cup Cumin
- 2 tbsp. Nutmeg
- Harissa paste (enough to coat leg)
- Salt
METHOD
- Rub the spices into the goat leg.
- Drizzle with olive oil and cover in foil.
- Roast in the oven at 350 degrees for 2 hours.
- Cube and bring to tempt in goat stock or chicken/beef stock.
HOMINY PUREE
INGREDIENTS
- 1 small can of hominy
- 1 can coconut milk
- Salt
- Pepper
METHOD
- Torch hominy to char and blend with coconut milk.
- Season with salt and pepper to taste.
PLANTAINS
METHOD
- Slice and saute and finish in stock with goat
ASSEMBLE
