Roast Goat with Cinnamon and Quince
3 pound goat leg
1 onion, diced
2 sticks celery, chopped
2 teaspoons ground cumin
1 cup white wine
1½ cups beef stock
1 stick cinnamon
2 small quinces, peeled, cored and quartered
1-2 tablespoons warm honey
Preheat oven to 325°F. Season goat well with salt, pepper and oil.
Heat a large non-stick frying pan with a little oil and brown the goat leg on all sides. Place in a roasting dish.
Heat a little more oil in the frying pan and add the onion, celery and cumin. Cook, stirring, for 2 minutes or until onion starts to soften. Pour in the wine and let it simmer 1 minute. Pour mixture over the meat then add the stock and cinnamon. Place the quince pieces around the meat (it should all fit snugly in the roasting dish). Cover tightly with foil.
Roast 1 hour, remove foil and check, adding more water or stock if needed. Cover again and roast 1 hour more. Uncover, check liquid again – there should be about 1 cup of juices around the meat.
Drizzle the honey over the meat and quinces and roast another 15 minutes. The goat should be coming away from the bone when shredded with a fork.
Serve with steamed vegetables and pan juices.