Slow-Cooked Goat Leg on a Bed of Tomatoes and Sweet Peppers
A succulent and flavorful slow-cooked goat leg served on a bed of tomatoes and sweet peppers, enhanced with aromatic herbs and spices.
Ingredients
- 1leg of goat
- 1large onion
- 4clove garlic
- 1lime
- 3sprigfresh thyme
- 3sprigfresh rosemary
- 2cupwater
- 2tbspoil
- 1tspsumac spice
- 1yellow sweet pepper
- 1red sweet pepper
- 4large tomatoes
How to make Slow-Cooked Goat Leg on a Bed of Tomatoes and Sweet Peppers
Initial Pressure Cooking
Place the seasoned goat leg in the pressure cooker. Add water, half of the chopped onion, half of the minced garlic, thyme, rosemary, and lime.
Seal the lid and pressure cook on high for 30-45 minutes. Perform a fast release and carefully remove the goat leg, reserving the liquid as broth.
Sauté the Aromatics and Vegetables
Switch the pressure cooker to sauté mode. Add the oil and heat it.
Add the remaining chopped onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add Spices and Peppers
Stir in the sumac spice, then add the diced yellow and red sweet peppers.
Sauté for an additional 2-3 minutes, allowing the peppers to soften slightly.
Combine Goat and Tomato Base
Add the chopped tomatoes to the pot, then add the chunks of the broiled goat leg on top.
Pour in a bit of the reserved broth for moisture, if desired. Cover, lock the lid, and set the pressure cooker to Program 1 for meat.
Final Pressure Cooking
Pressure cook for an additional 10-15 minutes, allowing the flavors to meld and the goat to become tender and juicy.
Allow for a natural release for 5-10 minutes before opening the lid.
Tips & Tricks
For a richer flavor, marinate the goat leg overnight with the herbs and spices.
Adjust the amount of broth added to achieve your desired consistency.
