Happy belated Thanksgiving to you all ! I am so Thankful to all of my fabulous readers like you. We hosted a Friendsgiving Dinner at our place. The menu was meticulously planned and executed by my Master Chef husband - Debashish. He loves to cook. He understands and appreciates food and ingredients in a totally brilliant light. Our Main Courses for the night were SLOW ROASTED GOAT LEG and CRAB GHEE ROAST.

Lets talk about Slow Roasted Goat Leg for this post. This is a specialty of my husband. Whenever he makes it, people cant stop raving about it. But its never been featured on the blog, so thought, why not. I know Goat is an acquired taste, but if you prefer lamb, you can just substitute it with Lamb Leg. In fact Lamb will cook faster than goat.

The Slow Roasted Leg of Goat(Lamb) is a Work of Art, a Labor of Love. You bring it in to your dinning table, you are bound to have your guests exclaim in delight.

When you go to your Butcher, you have to ask for a Leg of Goat or Lamb. They will trim the fat and the silver skin, and get it all spruced up for you. We picked ours up on Tuesday evening.

The key to a good roast, is the marination. How and When you do it , to be more specific. It does need 48 hours of marination. You have to realize, that ts a large hunk of meat on the bone, which does need its special treatment. The secret to a tender goat leg, is in a primary element in the marinade - Raw Papaya. Its a natural meat tenderizer. It actually does wonders. Make sure you make incisions along the meat, so that the marinade goes in, and it cooks evenly. While the raw papaya mixture is the first marinade, its followed by a second round of marinade the next day. And it was roasted on Thanksgiving Day,which was technically the 3rd day.

Without much further, let the Step by Step pictures do the talking.


Ingredients : 
Goat Leg - 1
Raw Papaya : 1 (Grated)
Ginger - Garlic Powder
Raw Ginger - 2 inches - cut into thick slivers
Garlic Gloves - 7- 8 (Cut in half)
Sugar - 1 tbsp
Cumin Powder
Coriander Powder
Fennel Seeds
Red Chili Powder

Pulao : (If you are making)
Rice - 2 cups
Poatoes : 2 - 4

Pat the goat leg dry with a paper towel. Place it on your roasting pan with grill tray.

With a sharp knife , make incisions along the meat for the marinade to sink in deeper.

Lightly smash garlic cloves and 1/4 inch pieces of ginger. Put them in the incision you just made.

Make a dry rub of ginger and garlic powder and dust it on the leg. Its all about building layers of flavor.

Grate or make a paste of raw papaya, and some more ginger and garlic. Goat has a very gamey flavor, so the ginger and garlic , help in neutrazing it. Or if you want, you can just use raw papaya, for this step.

Cover it with the raw papaya marinade on  both sides. Then tightly cover the meat in foil and let it rest in the fridge for a day. We did this step on Tuesday night.

We got the goat leg out of the metal foil covering on Thursday early evening, and scraped off the papaya marinade gently with the back of a spoon.

Then prepared a dry rub with cumin, coriander, fennel , red chili powders, and salt and sugar to taste. Liberally coat the Goat leg on both sides with this spice rub.

You could roast it in a pre - heated oven for 2 hours, checking every 45 minutes. Or could you roast it over a bed of rice ad potatoes, to make an instant pulao. Add a cup of water to 2 cups of rice . Place the goat leg on a grill, as shown in the picture. The goat drippings fall on the rice and it gets aromatic.

Get the goat rest for at least 15 minutes, before you start carving it. You could garnish with dry herbs or you could add some fresh cilantro to the final few minutes of roasting.

Sorry about the fact that there are not so great pictures of when the Goat was finally done. I was busy playing hostess, and later saw that none of the pictures were satisfactory, although a ton of pictures had been taken. I promise to update the post,whenever we make it next.

Bon Appetit !

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