Entree: Ethiopia – Afar – Afar Roasted Goat (Spiced roasted goat prepared in the Afar regional style with berbere and clarified butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3.5 lb (1.6 kg) bone-in goat shoulder, trimmed
- 3 tbsp (24 g) berbere spice blend
- 4 cloves garlic, minced, approx. 0.42 oz (12 g)
- 1 tbsp (6 g) ground coriander
- 2 tsp (4 g) ground black pepper
- 2 tsp (10 g) coarse salt, or to taste
- 1/4 cup (60 ml) lemon juice
- 1/3 cup (80 ml) olive oil
- 2 tbsp (28 g) niter kibbeh or ghee
- 1 large onion, sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 bay leaves
- 1/4 cup (60 ml) water or stock (if needed)
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 3.5 lb (1.6 kg) bone-in goat shoulder, trimmed
- 3 tbsp (24 g) berbere spice blend
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (6 g) ground coriander
- 2 tsp (4 g) ground black pepper
- 2 tsp (10 g) coarse salt, or to taste
- 1/4 cup (60 ml) lemon juice
- 1/3 cup (80 ml) olive oil
- 2 tbsp (28 g) niter kibbeh or ghee
- 1 large onion, sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 bay leaves
- 1/4 cup (60 ml) water or stock (if needed)
- Fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine 3 tbsp (24 g) berbere, 4 cloves (0.42 oz (12 g)) minced garlic, 1 tbsp (6 g) ground coriander, 2 tsp (4 g) black pepper, 2 tsp (10 g) salt, 1/4 cup (60 ml) lemon juice, 1/3 cup (80 ml) olive oil, and 2 tbsp (28 g) niter kibbeh to form a thick marinade.
2. Make several shallow cuts in the goat shoulder and rub the marinade all over and into the cuts. Place the meat in a covered container and refrigerate to marinate for at least 6 hours, preferably overnight.
3. Remove the marinated goat from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 325°F (165°C).
4. Arrange sliced 1 large onion (7 7/8 oz (225 g)) and 2 chopped tomatoes (7 7/8 oz (225 g)) in the bottom of a roasting pan. Place marinated goat shoulder on top, add 2 bay leaves, and pour any remaining marinade over the meat. Add 1/4 cup (60 ml) water or stock to keep juices in the pan.
5. Cover the pan tightly with a lid or foil and roast in the preheated oven for 2 to 2 1/2 hours until the meat is tender and beginning to pull from the bone. Baste once or twice with pan juices during cooking.
6. Increase oven temperature to 425°F (220°C), remove cover, and roast an additional 15–20 minutes to deeply brown and crisp the exterior.
7. Remove from oven and let the meat rest 10–15 minutes before carving. Garnish with chopped cilantro or parsley and serve with injera, flatbread, or rice.

1. In a bowl, combine 3 tbsp (24 g) berbere, 4 cloves (12 g) minced garlic, 1 tbsp (6 g) ground coriander, 2 tsp (4 g) black pepper, 2 tsp (10 g) salt, 1/4 cup (60 ml) lemon juice, 1/3 cup (80 ml) olive oil, and 2 tbsp (28 g) niter kibbeh to form a thick marinade.
2. Make several shallow cuts in the goat shoulder and rub the marinade all over and into the cuts. Place the meat in a covered container and refrigerate to marinate for at least 6 hours, preferably overnight.
3. Remove the marinated goat from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 325°F (165°C).
4. Arrange sliced 1 large onion (225 g) and 2 chopped tomatoes (225 g) in the bottom of a roasting pan. Place marinated goat shoulder on top, add 2 bay leaves, and pour any remaining marinade over the meat. Add 1/4 cup (60 ml) water or stock to keep juices in the pan.
5. Cover the pan tightly with a lid or foil and roast in the preheated oven for 2 to 2 1/2 hours until the meat is tender and beginning to pull from the bone. Baste once or twice with pan juices during cooking.
6. Increase oven temperature to 425°F (220°C), remove cover, and roast an additional 15–20 minutes to deeply brown and crisp the exterior.
7. Remove from oven and let the meat rest 10–15 minutes before carving. Garnish with chopped cilantro or parsley and serve with injera, flatbread, or rice.