(Pulled goat and morogo flatbreads) 

Prep time: 1 hour

Cooking time: 2 hours

Serves: 4 – 6

INGREDIENTS

For the pulled goat:

• 2 kg deboned goat leg (could be substituted with lamb)
• 2 T oil
• 2 small onions diced finely
• 4 cloves of garlic
• 1 T grated ginger
• 2 t cumin seeds
• 2 t coriander seeds
• 2 cups beef stock
• ½ cup Nando’s Mozam Paprika PERi-PERi Sauce

For the flatbread:

• 200 g flour
• 150 ml yoghurt
• ½ cup Nando’s PERinaise Original Creamy Dressing
• ½ t salt
• ¼ cup morogo finely chopped
• 300 g mozzarella cheese grated

For serving:

• 1 small red onion, thinly sliced
• Coriander leaves

METHOD

Goat:

• Preheat oven to 160 °C.
• In a large oven safe pot with a lid, heat oil over medium high heat and sear all sides of goat until deep golden brown and remove from oil.
• To the same pot add the onions, garlic, ginger, cumin and coriander seeds. Sauté until onions turn translucent.
• Deglaze with beef stock.
• Add the goat back into the pot and bring to the boil.
• Once boiling, add Nando’s Mozam Paprika PERi-PERi Sauce and reduce the heat to a simmer and cover the pot with a lid. At this point you could transfer the pot to the oven for a further two hours (or continue cooking on the stove top for another two hours) until the goat appears tender.
• Remove the goat from the pot, shred and set aside.
• Reduce the remaining liquid on a low heat until a sauce-like consistency is reached (it will coat the back of a spoon without running off).
• Coat the pulled goat with the reduced sauce.
• Taste and adjust seasoning with salt and pepper.

Flatbread:

• In a large bowl combine the flour and salt.
• In a blender combine yoghurt, Nando’s PERinaise Original Creamy Dressing and morogo, and blend until smooth.
• Add the wet mixture to the flour mixture and combine the two.
• Turn the mixture onto a floured surface and knead into a ball of dough. If it's too wet add more flour and knead for an additional five minutes until the dough is smooth.
• Divide into four to six even-sized balls.
• Make a deep dent in each ball using your thumb and generously pack with the grated mozzarella cheese. Pinch the hole close to seal.
• With a rolling pin roll out each ball into a flat oval shape, add more cheese to half of the oval shape, fold over and pinch the edges to seal. Roll out again into an oval shape.
• Fry on medium heat in a pan using oil or butter until golden brown on each side and the cheese is melted.

Serving:

• Serve goat over flat breads with some thinly sliced onions and fresh coriander as garnish.