Young Goat Leg with Potatoes, Onions and Gravy

Name: Young Goat Leg with Potatoes, Onions and Gravy
Cuisine: Indian
Ingredients: 1 small Goat Leg (and any other Goat meat); 3 Sweet Yellow Onions, (1 diced, 2 sliced); 5 Potatoes. Sliced and/or Diced; as required Olive Oil for sautee; 3-4 TBS All-purpose Flour; 3 C Chicken Bouillon Broth; as per requirement Montreal Steak Seasoning; as required Minced Garlic; 1/2 tbsp each or as preferred: Rosemary, Thyme, Granulated Garlic; as required Crushed or Ground Black Pepper; as required Optional: Few dashes Ground Coriander; as required Optional: Wagyu Beef Tallow, may substitute with Olive Oil

jessica crain @Jeslynnskitchen

Young Goat Leg with Potatoes, Onions and Gravy

jessica crain @Jeslynnskitchen

Saved

Ingredients

1small Goat Leg (and any other Goat meat)
3Sweet Yellow Onions, (1 diced, 2 sliced)
5Potatoes. Sliced and/or Diced
as requiredOlive Oil for sautee
3-4 TBSAll-purpose Flour
3 CChicken Bouillon Broth
as per requirementMontreal Steak Seasoning
as requiredMinced Garlic
1/2 tbspeach or as preferred: Rosemary, Thyme, Granulated Garlic
as requiredCrushed or Ground Black Pepper
as requiredOptional: Few dashes Ground Coriander
as requiredOptional: Wagyu Beef Tallow, may substitute with Olive Oil

Saved

Steps

1

Coat meat with Wagyu Beef Tallow or Olive Oil, then generously add Montreal Steak Seasoning, Garlic, Pepper, Rosemary, Thyme, and dash of Coriander. Wrap in aluminum foil and refrigerate overnight or minimum 6hrs
2

6-12hrs later:
Preheat heavy skillet on medium heat
(cast iron skillet preferred)
Add Olive oil to Skillet on stovetop as required, let get hot (10min)
Dice 1 Onion
Slice 2 Onions
Dice or slice 5 Potatoes.
Add diced onions to preheated, oiled, cast iron skillet, set all else aside
3

When onions are Sautéed to translucent or tan in color, add Black Pepper, Rosemary, Thyme, Garlic Powder, and let cook a minute or two. When skillet smells fragrant, add 3TBS All-Purpose Flour, stir, and let cook a minute or two, preventing a "raw" taste from flour.
4

Add to skillet in 1C portions, the chicken bouillion or broth, stirring and blending smooth-ish. (Can always add more broth later if it gets too thick, just keep stirring)
5

When skillet gravy is near done, turn off heat. Add the layer of sliced Onion to the Gravy, line the diced or sliced potatoes along sides of pan, atop bed of onions. In the middle of skillet, add the foil wrapped meat.
6

Open foil wrap of meat and add a 1/4C-1/2C of chicken bouillion broth, reseal aluminum foil wrap tightly, in the form of a boat.
7

With Aluminum Foil, Wrap entire cast iron skillet that contains the gravy, the onions and potatoes, and foil wrapped meat.
8

Into preheated oven at 400°F, place tightly wrapped skillet for 30 minutes, then reduce heat to 240°F for 2hrs+ or more, until meat is tender.
Feel free to open foil and baste meat every 30minutes if felt necessary.
9

Remove skillet/pan from stove. Remove and discard the foil.
On med high- high, Heat a skillet with a Lil canola oil. Be sure it's very hot! Add goat meat for a quick sear on both sides then remove and return to potatoes and gravy skillet.
10

Spoon any gravy and/or drippings overtop the meat and potatoes. Plate the skillet to serve, or pull the meat from bone to plate and serve with sides and contained gravy. Enjoy! 😋