Prep Time: 20 minutes
Marinate: 4-6 hours
Cooking Time: 3 hours
- one goat leg (10-12 lbs.)
- 2 cups yogurt
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon nutmeg
- 2 tablespoons fine ground pepper
- 1 teaspoon fine red pepper
- ½ cup pre-fried onions
- 4 tablespoons coriander powder
- 2 teaspoon cumin powder
- ¾ cup olive or canola oil
- salt to taste
- ¼ cup fresh lemon juice
In a large pot add lemon juice to the raw goat leg.
Add all the ingredients to the yogurt and mix well.
Pour yogurt marinade over the meat and spread it well on all sides.
Cover meat and marinate in the fridge for a minimum of 4-6 hours.
At intervals, turn the meat in the pan to distribute the marinade evenly.
Warm oil on medium low in a separate roasting pan.
Discard surplus marinade and carefully transfer the goat leg to the pan containing the oil, cover and let it cook.
After 10 minutes, turn the roast and cook the other side.
Now add 3 cups of water and cook on medium heat until all the water becomes a thick gravy of spices, and roast is nicely brown and tender.
Make sure to turn the roast at intervals while marinating and cooking. Do not bake to ensure that it retains its juiciness. If you choose to bake it, it can be cooked at 400 degrees, in most ovens, for approximately 2 hours. Rotate at intervals.