Cabrito Assado no Forno
A flavorful roasted goat dish, often prepared for special occasions, featuring a marinade of herbs, garlic, and spices, resulting in tender and aromatic meat.
🧂 Ingredients
- 1.5 kg Goat meat(cut into large pieces)
- 8 cloves Garlic(minced)
- 1 large Onion(chopped)
- 100 ml Olive oil
- 200 ml White wine
- 50 ml Lemon juice
- 3 pieces Bay leaves
- 2 sprigs Rosemary
- 2 sprigs Thyme
- to taste Salt
- to taste Black pepper
- 1 tsp Paprika
👨🍳 Instructions
- 1
In a large bowl, combine minced garlic, chopped onion, olive oil, white wine, lemon juice, bay leaves, rosemary, thyme, salt, pepper, and paprika.
💡 Tip: Ensure all ingredients for the marinade are well combined. - 2
Add the goat meat pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 4 hours to overnight - 3
Preheat your oven to 180°C (350°F).
💡 Tip: Preheating ensures even cooking. - 4
Remove the goat meat from the marinade, reserving the marinade. Place the meat in a roasting pan.
💡 Tip: Pat the meat dry slightly to help with browning. - 5
Roast the goat in the preheated oven for 2 hours, basting occasionally with the reserved marinade.
⏱️ 2 hours - 6
Increase the oven temperature to 200°C (400°F) and roast for another 30 minutes, or until the meat is tender and browned.
⏱️ 30 minutes💡 Tip: This high heat helps to crisp up the exterior. - 7
Let the roasted goat rest for 10-15 minutes before carving and serving.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓Marinating overnight is highly recommended for maximum flavor penetration.
- ✓If you don't have white wine, you can substitute with more lemon juice and a little water.
- ✓Serve with traditional Angolan sides like funge or rice.
🔄 Variations
- Add some chopped carrots and potatoes to the roasting pan during the last hour of cooking.
- For a spicier version, add a pinch of chili flakes to the marinade.