Roasted Goat With Saffron Rice Recipe

Roasted Goat With Saffron Rice Recipe
By The Cooking World, Editorial Staff
April 17, 2020

Roasted Goat a Traditional Easter Portuguese Recipe

For this week’s recipe, we will share with you a Portuguese roasted goat recipe that is traditionally served on Easter day.

In Portugal, we typically use goatling for this dish, which has a more delicate flavor when compared with goat. We like to serve our roast with saffron rice, roasted potatoes, and sautéed cabbage. Although we like to do it this way, there are other side dishes that can be served with this recipe.

If you cant find goatling at your butcher shop don’t hurry, because it can be substituted for goat. We already tried this recipe with goat and the results are just delicious. The only thing to take into consideration when using goat is that your dish will end up with a stronger flavor.

14 hours
2 hours 30 minutes


2.5 kg goatling or goat
30 g (1 1/2 tablespoon) sea salt
1 g (1/2 teaspoon) black pepper
1.5 g (1/2 teaspoon) paprika
1.5 g (1/2 teaspoon) smoked paprika
26 g (2 tablespoons) olive oil
5 garlic cloves
2 sprigs rosemary
1 sprig thyme
2 bay leaves
250 ml (1 cup) white wine
0.5 kg new potatoes
1 smal onion, finely chopped
26 g (2 table spoons) olive oil
250 g (1 1/3 cup) rice
580 g (2 1/3 cup) good-quality chicken stock (or vegetable stock)
1 tea spoon saffron threads
0.5 kg cabbage
1 garlic clove
Freshly ground black pepper
Sea salt

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  1. In a small bowl, whisk together the sea salt, black pepper, paprika, and smoked paprika. Add the olive oil and mix together until combined.
  2. Put the goatling in a roasting tray, then rub the spice mix over the goatling, and add the crushed garlic cloves, the sprigs of rosemary and thyme, the bay leaves and the white wine. Cover the meat with plastic wrap and marinate overnight.
  3. Pull the goatling from the fridge an hour before you plan to cook it. Preheat the oven to 180 ºC (385 ºF), with the rack set in the center position.
  4. Meanwhile, wash the potatoes and cut into half and add them to the roasting tray with the goatling. Place the roasting tray in the oven, and cook for 1 1/2 - 2 hours, basting the meat with its fat from time to time.
  5. While you are waiting, you can start making the saffron rice. Start by making the saffron tea, combining the saffron threads with the boiling chicken stock.
  6. In a medium-size pan, add the olive oil and the onion, and cook gently for about 15 minutes. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour the saffron tea, reduce the heat and season with salt. Let it cook gently for approximately 15 min or until the water is evaporated (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.).
  7. When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice.
  8. For the sautéed cabbage, remove the tough core, separate the leaves and cut them into 1 cm strips. Heat the olive oil in a saucepan over medium-high heat, add the cabbage and cook for approximately 7 minutes. Mix in the chopped garlic, and continue to cook for 5 minutes, or until the cabbage is tender.
  9. Remove the goatling and the potatoes from the oven, set aside to rest for 15 minutes. Serve with the saffron rice and with the sautéed cabbage.
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