Tandoori Leg of Goat

Tandoori marinade makes a delicious flavour for a succulent leg of goat. This recipe is delicious when cooked slowly on a barbecue, but also works well when cooked in the oven. The goat is best marinated for 24 hours to develop the full flavour but can be left for as little as 4 hours.

Tandoori Leg of Goat

Portions: 6 Portions

Preparation: 30 minutes plus 4-24hours marinating

Cooking: 2 hours

Ingredients

Lamb

  • 1 large leg of kid or goat (3.5kg)

Marinade

  • 500g natural yoghurt
  • 2 large red chilli finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon ground turmeric
  • 1/2 tsp ground chilli
  • 2 teaspoons smoked paprika (pimenton) or sweet paprika
  • 1 tbsp of tomato paste
  • Juice of 1 lemon
  • 3 cloves of garlic, crushed
  • 3 cm ginger, peeled and chopped
  • 3 tablespoon coriander finely chopped
  • 2 teaspoon honey
  • Salt and freshly ground pepper

Cucumber Raita

  • 1/2 large cucumber, washed and grated
  • 5 tablespoons yoghurt
  • 2 tablespoon chopped mint
  • 1 pinch of chilli powder
  • Juice from 1 lemon
  • 1 teaspoon honey
  • Salt

To Serve

  • Pilau Rice (see recipe)
  • Poppadoms, shallow fried in hot oil
  • or naan bread cut into wedges and heated in the oven or coated with a little oil and cooked on a grill pan or barbecue
  • lemon wedges
  • coriander, to garnish
  • mango chutney (optional)

Method

  1. To Marinate: Pierce the leg of goat all over with a small knife. Combine all the marinade ingredients well. Spread over the goat and massage well into the meat, particularly into the cuts. Leave in the refrigerator for at least 4 hours before cooking.
  2. To Barbecue: Set up the barbecue for indirect cooking (see barbecue article) with a drip pan in the centre and preheat the barbecue to medium. Place the goat flat side down on the hot grill above the drip pan and place the lid over (if you have one). After 1 hour turn the lamb over, coating it with extra marinade and cook for a further 30 minutes to an hour (dependant on how well done you like your meat). It will take 2-2 1/2 hours for the goat to be well done; a meat thermometer when placed in thickest part of the leg will be at 170C when well done. After 1 hour when using a charcoal BBQ, you will need to place more coal at the sides to keep it hot.
  3. To Cook in an Oven: Place the goat on a rack in a roasting tray and cook it in a oven preheated to 220°C for 30 minutes. Reduce the heat to 200°C and leave the lamb to cook 1-2 hours (dependent on its weight and how well you like it cooked), coat with extra marinade regularly.
  4. When the goat is cooked remove from the BBQ or oven and rest for 10 minutes before serving.
  5. Cucumber Raiti: Mix all the ingredients together in a bowl until well combined.
  6. To Serve: Serve the meat sliced, with cucumber raiti, pilau rice, lemon wedges and poppadums or naan bread. Garnish with coriander leaves and accompany with mango chutney (optional).