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Tandoori goat served with naan bread and fresh coriander.
Spicy and mouth-watering tandoori goat

Tandoori Goat

Author: Flavelo
Recipes Main Courses
'Tandoori' is not a spice, but the technology: the name of the cylindrical clay oven (tandoor) where food roasts in infernal heat. Since we rarely have one at home, we simulate the effect with the oven grill setting or garden barbecue. Goat meat is a staple in India, with a more distinctive flavour than lamb. The secret lies in the yoghurt marinade: lactic acid and enzymes tenderise the meat fibres over long hours whilst spices penetrate deep.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl: For marinating.
  • Roasting tin with rack: So the meat can roast all round.
  • Tongs: For turning.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut meat into large cubes, approx 3-4 cm. Trim hard fat if very fatty, but a little fat is good.

Tip: Larger pieces dry out slower on the grill.
2 ✓

Mix the marinade: yoghurt, lemon juice, garlic, ginger, oil, and all spices. Toss the meat in to coat completely.

Tip: The acidity and calcium content of yoghurt activate enzymes in the meat that break down tough fibres (tenderising).
3 ✓

Cover and refrigerate for at least 4 hours (preferably overnight).

Tip: Patience is the most important ingredient here.
4 ✓

Remove meat from fridge 30 minutes before cooking. Preheat oven to 220°C (or light the barbecue).

Tip: Cold meat cools the oven air and steams wetly. Starting from room temperature, it begins roasting immediately.
5 ✓

Place meat on a rack. Roast for 25-35 minutes until edges are dark brown (slightly charred) and meat is tender. Turn halfway through.

Tip: A characteristic of tandoori dishes is the slightly burnt, smoky edge. Don't be scared of the dark colour; it's the caramelisation of the spiced marinade.
6 ✓

Serve sprinkled with fresh coriander and lemon wedges.

Tip: Fresh lemon juice 'opens up' the spice flavours.

Recipe FAQ

I don't have goat meat. What can I replace it with?
Leg of lamb or shoulder is the best alternative, but chicken thighs also work with the marinade (cooking time is shorter there).
How long should I marinate?
Minimum 4 hours, but best overnight (12-24 hours) in the fridge. Yoghurt needs time to work.

Ingredients

  • 1 kg goat meat (leg or shoulder, cubed)
  • 200 g natural yoghurt (thick)
  • 2 tbsp lemon juice
  • 3 cloves crushed garlic
  • 1 tsp fresh ginger (grated)
  • 2 tbsp Tandoori masala spice mix
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 20 g fresh coriander (for garnish)