Roast Goat
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Kid goat 10 lbs
- Spelt 0 lbs
- Clarified Butter 10 oz
- Water 0 qt
- Onion 20 oz
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Thoroughly wash the prepared goat carcass and rub salt all over it.
Step 2
After 20 minutes, make an incision down to the bone on the neck of the carcass from the back side and use stainless steel wire to connect the front legs to the neck, threading a long iron rod through the shanks of the hind legs.
Step 3
Sort the spelt, rinse it, soak it in salted water for 1 hour, then drain it in a sieve, transfer it to a greased wide clay dish, drizzle with oil, and add water at a ratio of 1 cup of grain to 2 cups of water.
Step 4
Finely chop the onion and sauté it in oil.
Step 5
After the firewood has burned down, place the dish with the grain in the tonir, and secure the rod with the goat above it.
Step 6
Cover the tonir with a metal sheet and seal it tightly with clay. Roast the goat in the tonir for 1 to 2.5 hours.
Step 7
Cut the cooked goat into pieces, place it on an oval platter, and garnish with sprigs of parsley.
Step 8
Serve the porridge separately drizzled with oil and sautéed onions. The roasted goat is served whole at festive occasions.
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