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1
Preheat the oven to 160°C.
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2
In a large oven-safe pot with a lid, heat the oil over medium-high heat and sear all sides of the goat until deep golden brown. Remove the goat from the pot and set aside.
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3
In the same pot, add the onions, garlic, ginger, cumin seeds, and coriander seeds. Sauté until the onions become translucent.
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4
Deglaze the pot with the beef stock.
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5
Return the goat to the pot and bring the liquid to a boil.
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6
Add Nando's Mozam Paprika PERi-PERi Sauce, reduce the heat to a simmer, and cover the pot with a lid.
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7
Transfer the pot to the oven and cook for 2 hours, or continue cooking on the stovetop for 2 hours, until the goat is tender.
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8
Remove the goat from the pot, shred the meat, and set aside.
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9
Reduce the remaining cooking liquid over low heat until it reaches a sauce-like consistency that coats the back of a spoon.
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10
Coat the shredded goat with the reduced sauce and season to taste with salt and pepper.
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11
In a large bowl, combine the flour and salt.
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12
In a blender, combine the yoghurt, Nando's PERinaise Original Creamy Dressing, and morogo, then blend until smooth.
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13
Add the blended mixture to the flour mixture and combine to form a dough.
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14
Turn the dough onto a floured surface and knead into a smooth ball. If the dough is too wet, add more flour and knead for an additional 5 minutes.
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15
Divide the dough into 4–6 equal-sized balls.
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16
Make a deep indentation in each dough ball with your thumb, fill generously with grated mozzarella, and pinch closed.
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17
Roll each dough ball into an oval shape. Add more mozzarella to one half, fold the dough over, seal the edges, and roll out again into an oval shape.
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18
Cook the flatbreads in a lightly oiled or buttered pan over medium heat until golden brown on both sides and the cheese has melted.
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19
Serve the pulled goat on the flatbreads and garnish with thinly sliced onions and fresh coriander.