Goat Ghee Roast Recipe
Bone-in goat, housemade roasted spice blend, ghee.
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Ingredients
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Marinated Goat
Housemade Roasted Spice Blend (Kari Thodakkam)
Ghee Roast & Finish
Method
Marinated Goat
- 1
Prepare marinade
In a large bowl combine yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, chopped green chilies and 1.5 tsp salt. Whisk until smooth.
- 2
Marinate goat
Pat the bone-in goat pieces dry with paper towels. Add the goat to the marinade, rubbing the mixture into and around the bones and in any crevices. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to tenderize and infuse flavor.
Housemade Roasted Spice Blend (Kari Thodakkam)
- 3
- 4
Roast coconut
In the same pan, push the whole spices to one side and add the grated/dessicated coconut. Toast the coconut for 2–3 minutes until golden and aromatic. Remove from heat and let cool for 5–10 minutes.
- 5
Grind the blend
Transfer cooled spices and coconut to a spice grinder or mortar and pestle. Add cinnamon, mace (or nutmeg), red chili powder and 1/2 tsp salt. Grind to a coarse-fine powder (slightly textured). Yield will be approximately 1/2 cup of spice blend.
- 6
Reserve
Measure out about 3–4 tablespoons of this housemade roasted spice blend for the roast; reserve the remainder for other uses or more seasoning after cooking.
Ghee Roast & Finish
- 7
Preheat and sear
Preheat oven to 375°F (190°C). In a large heavy, ovenproof skillet or Dutch oven, heat 2 tablespoons of ghee over medium-high heat until shimmering. Working in batches if necessary, sear the marinated goat pieces for about 3–4 minutes per side, until nicely browned. Remove and set aside.
- 8
Sweat aromatics
Lower heat to medium. Add remaining ghee (about 10–12 tablespoons total minus what was used for searing) to the same pan. Add sliced shallots and cook 6–8 minutes until softened and golden brown, stirring frequently so they don’t burn. Add sliced garlic and curry leaves and cook another 1–2 minutes until garlic is fragrant and lightly golden.
- 9
Add spice blend
Stir in 3–4 tablespoons of the housemade roasted spice blend into the ghee and aromatics. Cook, stirring, for 1 minute to bloom the spices and combine flavors. If the pan looks dry, add 1–2 tablespoons of ghee.
- 10
Combine goat and roast
Return the seared goat pieces to the pan, nestling them into the spice-ghee mixture. Spoon the mixture over the meat to coat evenly. If desired, add 1/4 cup hot water to create a bit of cooking sauce and to prevent sticking.
- 11
Oven roast
Cover the skillet or Dutch oven with a lid or foil and transfer to the preheated oven. Roast for 35–45 minutes, or until goat is tender and near falling off the bone (internal temperature around 190°F/88°C for very tender texture). Halfway through, spoon pan juices over the pieces and rotate the pan for even cooking.
- 12
Uncover and brown
Uncover and roast an additional 8–12 minutes if you want a more intensified crust and deeper ghee-roasted color. Baste once or twice with the ghee and spice mixture.
- 13
Finish and garnish
Remove from oven and let rest for 5 minutes. Taste and adjust salt if necessary by sprinkling a little more. Scatter chopped cilantro on top and squeeze lime wedges over the meat before serving.