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Goat Tikka

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Goat is a very underrated meat in the UK. We eat goats cheese, and drink goat milk but very rarely eat goat meat. #Goatober each year is designed to raise awareness of eating goat meat, something that is way, way more prevalent in most other countries. We decided to make this goat tikka, a spicy dish that can be had as either a dish on its own, or by taking the goat pieces and adding them to a curry sauce.

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Prep Time 10

Cook Time 20

Marinate 8

Total Time 8 30

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

500 g diced goat leg
1 tsp coriander seeds ground
1/2 tsp freshly chopped mint
1 tsp chopped coriander leaf
1/2 tsp turmeric
2 tsp smoked paprika
1/2 tsp hot chilli powder
2 cardamon pods crushed and the husks discarded
1 tsp salt
1 crushed clove garlic
1 in fresh root ginger grated
100 g greek yoghurt
2 tbsp lemon juice

Equipment

Grill Temperature

Surfaces

Method

Mix all the ingredients except the chicken into a paste.
Add the goat and coat generously with the tikka sauce.
Leave to marinade overnight.
Place the goat onto your LetzQ Tandoor Ring skewers. I tend to try and put the skewer through each piece of meat twice to hold it better.
Setup your Egg to cook at 220°C with the tandoor ring on top of your Egg in place of the rEGGulator.
Cook until your meat is 55°C if you want the pieces to be tender to eat as is, or 70°C if you want to cook them down in a curry sauce.

Video

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Name: Goat Tikka
Prep time: 10 min
Cook time: 20 min
Total time: 510 min
Ingredients: 500 g diced goat leg; 1 tsp coriander seeds (ground); 1/2 tsp freshly chopped mint; 1 tsp chopped coriander leaf; 1/2 tsp turmeric; 2 tsp smoked paprika; 1/2 tsp hot chilli powder; 2 cardamon pods (crushed and the husks discarded); 1 tsp salt; 1 crushed clove garlic; 1 in fresh root ginger (grated); 100 g greek yoghurt; 2 tbsp lemon juice