Looks Good. Tastes GOAT.

Ingredients:
1.5kg whole leg of goat, excess fat trimmed
4 tbsp ghee
1  long red chilli, chopped

1^st Marinade:
3 lemons, juiced
2 tbsp grated fresh ginger
2 tbsp crushed garlic
1 tbsp salt

2^nd Marinade:
200g Greek yoghurt
1 tsp cumin
1 tbsp garam masala
1 tbsp coriander
1 tsp Kashmiri chilli powder

To serve: Mint leaves

Preparation:

1. Using a sharp knife, make deep slits all over the leg.
2. 1^st marinade: Combine lemon, ginger, garlic and salt in a bowl. Mix well. Rub into the meat and slits. Let sit for 30 minutes.
3. 2^nd marinade: place yoghurt and spices in a bowl. Mix until well combined. Massage thoroughly into the meat, ensuring it gets into the slits. Cover and refrigerate for 24-48 hours for maximum flavour.
4. Bring the leg to room temperature. Preheat oven to 200◦C. Place the leg in a deep roasting pan with chillies. Cover tightly with baking paper and foil, bake for 40 minutes.
5. Lower the temperature to 175◦C. Baste with ghee, cover, and roast for another 1 ½-2 hours or until fork tender. Uncover for the last 15 minutes to crisp the skin.

Ingredients:
2 tbsp ghee
1.5kg goat meat on the bone, cut into large pieces
Salt to season
8 garlic cloves, bruised
10-13 dried red Kashmiri chillies, stalks discarded, seed if desired
2 tsp ground cumin
2 tsp ground coriander
1.5 litres stock

To serve: Sliced red chillies |  Rice |  Coriander

Preparation:

1. Heat a heavy-based saucepan or cast-iron pan over medium-high heat. Add half the ghee and when very hot, brown the goat pieces on all sides until lightly browned. Season with salt. Add garlic, chillies, cumin and coriander and cook until the meat is nicely browned.
2. Pour in stock, bring to the boil, then reduce heat to low, cover and cook for 1 ½ – 2 hours or until meat is fork tender.
3. Remove the lid, add remaining tablespoon of ghee and simmer for another 7-10 minutes or until a thick gravy is formed. Season with salt and pepper.
4. Serve with sliced chillies, rice and coriander.