Older cuts can be cooked into curries as you would beef or lamb and mutton with outstanding results. Or they can be used for a more authentic slowly roasted goat raans.
Roast leg of goat, rare on the inside and charred on the outside!
Health benefits of eating goat raan…
Want to hear the good news? Goat meat is also lower in cholesterol and fat than pork, beef and lamb and it’s high in iron and protein.
I hope that the recent bad press about certain processed ready made meals will encourage some of you to get out there and try something new. If you have a hard time finding goat meat, any good butcher should be able to source it for you.
Where is goat meat eaten most?
In India goat is often referred to as mutton. So when you order a mutton raan there, it is likely to be goat.
Goat meat is eaten all over Asia and it is also very popular in other parts of Europe and Central America. It is becoming more popular here in the UK now though.
This quick roast goat raan is cooked until charred on the exterior but still medium rare in the centre. There really isn’t anything not to like.
If using an older goat, try placing it covered in the oven for 3 hours at 150c/300f or until the meat is cooked through and really tender. You can then place it under the grill to char the exterior for a few minutes.
Leg of goat goes very nicely with a cooling yogurt raita.
Working ahead…
This goat raan recipe takes a couple of days due to the long marinating time.
The yogurt and spice marinade not only gives the meat a great flavour, it also helps tenderise the meat.
If you like this goat raan recipe, you might like to try some of these too…
Goat Paya Goat curry from Trinidad Rajasthani Goat Curry
Yield: 2
Marinated Roast Leg Of Goat
Ingredients
1/2 leg of goat
200ml Greek yogurt
1 tablespoon garlic paste
5 cloves garlic - cut into 2mm slivers
1 tablespoon ginger paste
2 green chilli peppers - finely chopped
1 teaspoon cumin
1 tablespoon garam masala
Juice of 3 limes
Salt and pepper to taste
Instructions
In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.
Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.
Using your hands, rub the spice marinade into the meat.
Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.
When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.
Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.
Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.
I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.
To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it's easy to eat.
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The shoulder is a flavorful cut with a good amount of marbling, making it ideal for slow-cooking methods. It is often used in stews, curries, and braised dishes. When cooked low and slow, the shoulder becomes tender and juicy and imparts rich flavors.
This roast leg of goat(Raan) is a popular dish for celebrations in South Asia. The entire goat leg, known as Mutton Raan in Pakistan and India, is marinated with a blend of tenderizing and aromatic spices overnight.
First rule, the younger the goat, the better. Best ones are usually under 10 kg in India. The best ones are from around the joints in the limbs and the ribs and neck.
Goat meat is not as sweet as beef. Because of its savory characteristic works well with bold flavors: curry, pineapple, chilies, onion, garlic, wine (red or white), red pepper, coriander, rosemary, etc.
Goat meat benefits from slow cooking methods such as braising or stewing. These techniques involve cooking the meat in a flavorful liquid over low heat for an extended period. Slow cooking helps break down the tough fibers in the meat, resulting in a tender, succulent, and melt-in-your-mouth texture.
Goat meat has the reputation of being tough so it needs to be cooked for long until tender. If you have a pressure cooker then that is great. If you don't however then cook over medium heat for about 45 minutes to 1 hour or until tender.
Remember these words: Cook goat meat low and slow. For the most succulent goat meat texture, it's a labor of love that demands low cooking temperatures for longer times. This allows the collagen inside the meat to break down, slowly relaxing the meat's tough texture.
Use wet cooking methods as opposed to dry. Braising and stewing are good cooking methods for less tender cuts of meat like goat. Flatten the meat with a tenderizing mallet or score it across the fibers with a sharp knife. This will break up the muscle fibers making them softer resulting in a more tender piece of meat.
The best cuts of mutton for making a simple mutton curry are usually the ones that are tender and flavorful. Some popular choices include: Shoulder or front leg (Gardan): This cut is tender and has good marbling, which adds flavor to the curry.
Description. Licious Goat Curry Cut offers you the perfectly-sized tender pieces of rich goat meat with a firm, glossy texture and a remarkable flavour. Relish chunky cuts of protein-rich, bone-in goat meat that is cut from the ribs, shoulder and loins.
Tender and lean meat from the choicest cuts of goat - the front leg, shoulder and back are expertly cut and trimmed for our goat curry cut. Bursting with delicate earthy flavors and with fall-off-the-bone succulence, our goat curry cut can take you to gastronomic paradise.
Remember these words: Cook goat meat low and slow. For the most succulent goat meat texture, it's a labor of love that demands low cooking temperatures for longer times. This allows the collagen inside the meat to break down, slowly relaxing the meat's tough texture.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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