Goat leg tikka
- Preparation and cooking time
- Total time
- plus marinating and resting time
- Easy
- Serves 6
Skip to ingredients
- 2kg goat legbutterflied into one even piece
- 3 lemonhalved lengthways
Marinade
- 6 cloves garlicchopped
- 75g gingerchopped
- 150g natural yogurt
- 1 tbsp smoked paprika
- 1 tbsp cayenne pepper or chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp sea salt
- 1 lemonjuiced
Nutrition: per serving
- kcal261
- fat6.8g
- saturates2.1g
- carbs4.8g
- sugars3g
- fibre2.2g
- protein44.4g
- salt2.1g
Method
step 1
Add the garlic and ginger to a small food processor with 3 tbsp of water and whizz to a purée. Add this to a bowl with the remaining marinade ingredients and mix well.
step 2
Rub all over the goat and leave to marinate for at least 6 hours, but preferably overnight.
step 3
Heat a barbecue to a medium-high heat. Cook the goat for 25-30 minutes, turning every 5 minutes until medium. If you have a meat thermometer it will reach 60C.
step 4
Leave to rest for 5 minutes before carving.
step 5
Put the lemon halves face-down on the barbecue for the final 20 minutes of cooking, until charred.
step 6
Squeeze over the carved goat meat to serve.
