Goat Tikka
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.
Cooking surfaces
BBQ Temperature
Ingredients
- 500g diced goat leg
- 1tsp coriander seeds, ground
- 1/2 tsp freshly chopped mint
- 1tsp chopped coriander leaf
- 1/2 tsp turmeric
- 2tsp smoked paprika
- 1/2 tsp hot chilli powder
- 2 cardamon pods, crushed and the husks discarded
- 1tsp salt
- 1 crushed clove garlic
- 1in fresh root ginger, grated
- 100g greek yoghurt
- 2tbsp lemon juice
Equipment
- LetzQ Tandoor Ring – an absolute must for your Egg if you like to cook a curry.
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.
Our favourite cookbook by far for amazing sauces is Misty Ricardo’s Curry Compendium. We’ve been amazed by the quality of these curries.
Meat Smoke Fire
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