Thread: What's best way to cook a leg of goat?

Goat is the most widely eaten meat in the world. All of Africa, Central, South & East Asia, Middle East, parts of Europe - they all eat mostly goat.

In India, goat is the preferred meat along with chicken (in the last 50 years). Here are some tips.

1. Start with a young animal - nanny or kid. 2 or 3 legs is still not a lot of meat for the smaller animals
2. Make sure the meat is clean and free of grit, grass, hair
3. Use natural unsweetened yoghurt in the marinate - this the BIGGEST factor
4. Check YouTube for recipes - Rogan Josh, "Lamb" nawabi, Raan Masadar, Lal Maas, etc. Lots of options and not difficult
5. My usual - easy recipe
* Debone & cut into 2 cm cubes
* Break the bones and expose the marrow and add to meat
* 1 cup Greek yoghurt unsweetened - drain any water
* 1/4 tsp turmeric
* 1 table spoon ready spice mix such as Tandoori mix, Meat masala, Chicken masala etc. from the local Asian store
* 1 tsp garam masala
* 1/2 tsp salt (to taste depending on amount of meat)
* 1 full pod garlic ground to paste (I like lots of garlic)
* 1.5 inch piece ginger ground - I grind ginger and garlic together with 3 tbs oil (no water) - keep 1 tbs for below step
Mix above thoroughly and refrigerate overnight

Cooking - step 1
* Heat 2 tbs ghee & 2 tbs cooking oil - Fry 3 large sliced onions until just golden (don't char it) - medium to low heat
* 1/4 tsp salt
* Add the 1 tbs ginger and garlic - fry for 2 min until raw smell is gone
* Add 1 can of chopped tomatoes and cook for 10 min - medium heat
* 1/2 tsp garam masala
* 1 tbs Spice mix as above in marinade
* 2 sprigs curry leaves if you can get it
* Cook until oil separates & nice curry smell emerges
* Cool and blend really smooth in a food processor - set aside in roasting dish / pot (5 lit)
* Check for salt and add if needed - careful!

Cooking - step 2
* Add more oil in pan and sear the marinated meat for about 10 minutes
* Transfer meat to the roasting dish and add 2 cups hot water (NOT COLD WATER)
* Bake in Oven for 3 hours at 160C - make sure the dish is covered with lid
* remove bones before serving

Enjoy with rice, Naan, chapatis etc.