Sumac-infused roasted goat leg

This sumac-infused roasted goat leg is sumptuous. Sumac is ground-dried berries from the sumac shrub (rhus coriaria), whose flavour can be likened to the tang of freshly squeezed lemon juice

Menu

1 whole goat leg, scored

1 litre of water (for boiling)

Salt to taste

4 slices fresh ginger

Put everything in a pressure cooker and cook until the meat is tender.

For the rub:

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150ml vegetable oil

1 teaspoon fresh garlic, minced

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon sumac

Salt to taste

1 tablespoon white vinegar

3 rosemary sticks

Mix all the ingredients above in a bowl, then rub or brush the marinade on the cooked goat leg placed on a casserole dish.

Add the broth saved from boiling the goat leg, then add the rosemary.

Roast at 180C for 30 minutes.

Serve with rice of your choice and a side of yoghurt or maziwa lala.