Servings : Serves 4-6
Yummy healthy falling-off-the-bone tender leg roast, ultra tasty and super simple to make.
Ingredients for Washing
- 1 leg of goat, about 1¼ - 1½ kg, cleaned and trimmed from any fat (Wash leg in ingredients below. This helps give the meat a wonderfully fresh smell)
- 1 tsp. salt
- 1 tsp. black pepper powder
- 1 tbsp. lemon juice or vinegar
- 1 tsp. garlic paste
- 1 tsp. ginger paste
Ingredients for Marinade
- 2 cups of yoghurt (fresh)
- 1 small bunch of coriander
- 3-4 tbsp. tomato paste/puree
- 2 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- juice of 1 lemon
- 2 tbsp. oil
- 2 tsp. whole cumin/jeera
- 1 tsp. salt
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 2 tsp. tandoori masala
- 8 green chillies (or to your taste)
After washing the leg of goat, use a sharp knife, make slits all over the leg to help the marinade seep into the meat and flavor it properly. This also helps get the meat to tenderize faster.
Rinse well and pat dry.
I get my butcher to cut the leg a little at the joint in half so that it fits easier in my pot and also helps it cook faster. You can do this if you want or just use the leg whole.
Put all these ingredients in a blender and blend together. Pour into a bowl and add 1½ tsp. baking soda. (Baking soda helps make sure the meat is perfectly tenderized as it cooks). Mix the marinade well then pour it all over the raan. Turn the leg over to make sure all sides are well covered with the marinade. Put it in a pan and cover with cling film. Refrigerate overnight or up to 24 hours.
When ready to cook, put the leg in a deep pot with its marinade. Then cover partially and put on high heat until the marinade just begins to simmer. Once that happens, reduce the heat to medium-low, cover the pot and let it cook gently for about 2½ to 3 hours, making sure you turn the leg every half hour so that it is evenly cooked.
You may need to add water as it cooks, so every time the gravy drops too low, add 1 cup of water. You may need up to 4-5 cups of water, but don’t add all at once, just gradually add a cup at a time as and when you need to.
Once the meat is tender and done, taste and adjust salt if necessary. Then transfer the leg with its sauce into a baking dish and broil in a hot oven for about 10-15 minutes to give it a nice color.
Serve with veggies of your choice. I used my roast potatoes recipe, and made the carrots using the same method, just cut them into thick strips and follow the recipe exactly.
Its wax quet a different. So easy and delicious. Thanks sister Fauzea
can we simply bake it by wrapping the leg & marinated material completely in foil paper. Also shall we add papaya paste as meat tenderizer or will Baking soda alone do the trick of tenderizing lamb leg?
Yes that is fine, and you can use papaya paste if you like although baking soda normally does the job.
PLEASE CAN YOU ADVISE ME. YOU OFTEN REFER TO TANDOORI MASALA IN YOUR RECIPES. WHICH ONE DO YOU USE?
I use Natco.
just want to confirm that by tomato paste u mean the tin one right?am making it right now and i have already put the tin one but just for next time am asking 🙂
W/Salaam, yes the tin one. 🙂
Hi I want to make this, wanted to ask if I can bake it instead of cooking it on stove top
Hi, yes you can.
can i use goat if am allergic
can i use goat if am allergic to mutton?
This is a goat leg, please
This is a goat leg, please refer to the first line of the recipe. Thanks.
Dear salam. Who cuts for u
Dear salam. Who cuts for u this shape, the butcher or yourself?
The butcher does it. 🙂
The butcher does it. 🙂
Hi fauzia i wanted to try
Hi fauzia i wanted to try some new raan recipe..can i make peri peri raan with ur peri peri ckn recipe…if yes how do i go abt it? Shall i just roast it in the oven or in the cooker? Plz guide
Hi that’s a different idea..
Hi that’s a different idea…I would not really be sure on how the results will be as normally meat/raan requires ginger and yoghurt to tenderise the meat, unlike chicken which does not require a lot of time to cook. So I really would not know whether the results will turn out good or not.
Oh ok..am afraid of the
Oh ok..am afraid of the outcome after what u have said. I added baling soda like the what u said in the above recipe.. I hope it turns out atleast ok if not gud..lets c
InshaAllah it will turn out
InshaAllah it will turn out great, let me know once you taste it. 🙂
Assalawalaikum fauzia..i made
Assalawalaikum fauzia..i made the peri peri raan and it turned out amazing..everyone just loved it. The meat was very soft and peri peri sauce tasted too good with mutton. Jazakallah khair for your recipe.
Dear Fauzia,If I choose to
Dear Fauzia,If I choose to bake it, then for how long and at what temperature? Appreciate your help. Thank you
At 190 C for about 2 to 2 and
At 190 C for about 2 to 2 and a half hours. Make sure to cover the pan with foil to seal in the steam. Check after every hour and add some water if needed.
Viola!! I made this dish for
Viola!! I made this dish for the weekend. My family wants the same menu for next weekend. I got this recipe online, but didn’t try it as it I was not keen to use electricity for these many hours.. So omitted but viola!,,, I saw it in your recipes to cook on the pot.. Jazakallah sis -D
salaam sister, can this
salaam sister, can this recipe b made with lamb leg, if so is there any changes need to b made,so sorry I appreciate the ingredients u ask in this recipe its just that we only have lamb/mutton/beef.if any changes plz help in the manner as I need to know oven temp,& ingredients.jazahkallah khair.
W/Salaam, it will be the same
W/Salaam, it will be the same method for leg of lamb or mutton of the same weight.
jazahkallah for speedy
jazahkallah for speedy response.do I still need to wash the lamb leg as instructed.
Yes you should. 🙂
Yes you should. 🙂
Assalamu’alaikum sis.jazk for
Assalamu’alaikum sis.jazk for the recipe.if im making about 3 legs of goat can i cook dem in one large pot or each f dem separately.
W/Salaam, the maximum I have
W/Salaam, the maximum I have managed to do is 2 legs in one pot. If you can fit 3 then I don’t see a problem, they should be fine. 🙂
Hi, can i keep the marinated raan uptill 4 days in fridge?? Also shld i double the amount if i am making two raans together?