Entree: South Africa – Xhosa Cuisine – Umxhaxha (Traditional Xhosa-style slow-roasted mutton shoulder with a simple spiced marinade)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 12 hrs

Total 14 hrs 20 min

Ingredients

- 1 bone-in mutton shoulder, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely grated
- 4 cloves garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) beer or water
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) smoked paprika (optional, for color)
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh coriander (cilantro) for finishing

Instructions

1. In a bowl combine grated onion, crushed garlic, vegetable oil, lemon juice, beer (or water), salt, pepper, ground coriander and smoked paprika to form a loose marinade.
2. Score the fatty side of the mutton shoulder and rub the marinade all over the meat, working it into the scores. Place the bay leaves under and over the meat. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat oven to 325°F (160°C) or prepare a medium-low braai space if cooking over coals.
4. Transfer the mutton to a roasting pan, pour any remaining marinade and 1/2 cup (120 ml) additional beer or water into the pan. Cover tightly with foil or a lid.
5. Roast in the oven for 2½ to 3 hours, or on the braai over indirect heat, turning once and basting with pan juices. The meat is done when it is very tender and pulls away from the bone easily.
6. Remove the cover for the last 20–30 minutes of cooking to allow the exterior to brown and develop some charred flavor.
7. Let the mutton rest 10 minutes, shred or slice against the grain, sprinkle with chopped fresh coriander and serve with traditional sides such as maize meal or roasted vegetables.