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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 minutes
Cook Time 20 minutes
Marinate 8 hours
Total Time 8 hours 30 minutes
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

220C temp_icon

Surfaces

Method
 

  1. Mix all the ingredients except the chicken into a paste.
  2. Add the goat and coat generously with the tikka sauce.
  3. Leave to marinade overnight.
  4. 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.
  5. Setup your Egg to cook at 220°C with the tandoor ring on top of your Egg in place of the rEGGulator.
  6. 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