By Lilian Ntege
This festive season we encourage families to try out preparing a whole goat because it is impressive.
The rich, tender meat seasoned with aromatic herbs and spices fills the air with an irresistible aroma which brings a unique, rustic warmth to the holiday table.
This dish is more perfect for large gatherings, offering a celebratory meal that everyone will talk about long after Christmas.
Below is the procedure on how to prepare a whole goat recipe.
INGREDIENTS
- 1 whole goat [10-12kg]
- 1 cup olive oil
- 6 lemons
- 1 cup of yogurt
- ¼ cup minced garlic
- ¼ cup grated ginger
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 2 tablespoons ground coriander
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- Fresh rosemary and bay leaves
- 2-3 large onions
- 4-5 carrots
- 4-5 potatoes [optional]
PROCEDURE
- In a bowl, mix olive oil, lemon juice, yogurt, garlic, ginger, cumin, paprika, coriander, salt, and black pepper, make sure you adjust seasoning to taste.
- Rub the marinade thoroughly over the entire goat, plus the inside cavity. Let the goat marinate in the fridge for 12-24 hours, this will sallow the flavours to fully infuse.
- Preheat your oven to 160 or you can as well set up a charcoal grill for indirect slow cooking.
- You can staff the cavity of the goat with rosemary, bay leaves, onions, carrots and potatoes[optional].
- If using the oven, place the goat on a large roasting rack in a roasting pan, cover loosely with foil and roast for 4-5 hours, while basting occasionally.
- If using a charcoal grill, place the goat over indirect heat and cover, roast for 4-5 hours. Maintain a steady temperature, make sure you baste (pour the fat or oils all over the meat) every hour for maximum flavour.
- In the last 30 minutes, remove the foil [if using an oven] or increase the grill temperature to allow the skin to crisp up.
When ready, let the goat rest for 15 minutes, then cut carefully and serve with roasted vegetables and any side dishes of your choice.
