Ingredients:
1.5 to 2kg shoulder roast of goat
2 garlic cloves, minced
2 tbsp olive oil
1 onion, peeled and halved
2 carrots, chopped
500ml vegetable or meat stock
2 celery sticks, chopped
salt and freshly-ground black pepper, to taste
180ml sour cream
Method:
Heat the oil in a large frying pan, add the garlic then season the goat shoulder liberally, add to the pan and fry until thoroughly browned on all sides. Remove the meat from the pan then stir in the stock to de-glaze. Place the meat in a roasting pan, pour the pan juices over the top then add the carrots, celery and onions. Cover the roasting tin then transfer to an oven pre-=heated to 160°C and cook for about 220 minutes.
When done, remove the meat to a serving plate, cover and set aside to rest as you prepare the sauce. Skim all the fat from the surface of the pan juices then stir in the sour cream until smooth. Prepare this sauce over the roast goat joint and serve immediately.
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