Tandoori Goat

Ingredients

Goat meat

2 pounds, cut into pieces

Yogurt

1 cup, plain

Garlic

4 cloves, minced

Ginger

2 inches, grated

Lemon juice

2 tablespoons

Tandoori masala

2 tablespoons

Red chili powder

1 tablespoon

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Salt

to taste

Vegetable oil

2 tablespoons

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a large bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, tandoori masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to create a rich marinade.
2. Add the goat meat pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor absorption.
3. Preheat your oven to 400°F (200°C) while the meat marinates.
4. Remove the marinated goat meat from the refrigerator and allow it to come to room temperature for about 30 minutes.
5. In a large skillet, heat the vegetable oil over medium-high heat. Sear the goat meat on all sides until browned and caramelized, about 5-7 minutes.
6. Transfer the seared goat meat to a baking dish, pouring any leftover marinade over the top.
7. Bake in the preheated oven for 1.5 to 2 hours, or until the meat is fork-tender and fully cooked. Check occasionally and baste with the pan juices to keep the meat moist.
8. Once cooked, remove the Tandoori Goat from the oven and let it rest for 10 minutes. This allows the juices to redistribute for a more succulent bite.
9. Garnish the dish with fresh cilantro and serve hot with lemon wedges for an added zesty kick.