Pulled PERi goat & morogo floatbreads
Serves 4 -6
Pre time: 1 hour
Cooking time: 2 hours
Preheat oven to 160°C.
In a large oven safe pot with a lid, heat oil over medium-high heat and sear all the 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 oil.
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
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 seat.
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.
Serve goat over flat breads with some thinly sliced onions and fresh coriander as garnish.
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