Roast Leg Of Goat (Raan)
The Roast Leg of Goat (Raan) is marinated in an aromatic blend of spices that tenderize and flavor it and then slow-cooked to perfection.
- Prep time
- 12 hr
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 pc mace
- 1 inch cinnamon stick
- 1 pc star anise
- 3 pc cardamom
- 1 tsp fennel
- 2 bay leaves
- 2 tsp salt ((see notes))
- 2 tsp red chili powder
- 1 tsp corriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp black pepper
- 1/2 onion
- 1 tbsp ginger
- 1 tbsp garlic
- 2 tbsp lemon juice
- 1 cup yogurt ((see notes))
- 3/4 cup tomato paste ((see notes))
- 2 serrano chillies
- 1/2 cup cilantro
- spice blend
- 2.5 lb whole goat leg ((see notes))
- 1/2 tsp salt
- marinade
- 1/2 cup cooking oil
- 6 cup water
- 4 potatoes
Instructions
- 1
Dry roast all of the whole spices in a preheated frying pan. (see notes)
- 2
Cool for a few minutes and then grind them to a fine powder.
- 3
Mix these with all the powdered spices and set aside to use later.
- 4
Slice the onion and fry it to a deep brown, strain from the oil and set it aside to cool.
- 5
Add the spice blend, the cooked onion and all of the other ingredients to a food processor or blender and grind everything to a paste.
- 6
Wash the leg of goat and pat it dry.
- 7
Stab it with a knife to create 10-12 deep cuts. (see notes)
- 8
Rub ½ teaspoon salt all over the goat
- 9
Massage the marinade into the leg, making sure to get it into the cuts you made and refrigerate the goat leg overnight.
- 10
Place the marinated goat leg on the kitchen counter for 1 hour before cooking.
- 11
Preheat your oil to about 350° to get a good sear on the leg.
- 12
Scrape off the marinade coating the leg and placethe meat in the oil.
- 13
Let it sizzle and cook for 5-10 minutes before flipping it over to sear on the other side.
- 14
Use the preferred method of cooking your goat leg referenced below.
- 15
Peel and quarter the potatoes and add them to the roast near the last 15-20 minutes of cooking (see notes)
- 16
After the sear, add the remaining marinade along with 6 cups of water to the pot.
- 17
Bring this liquid to a boil and then seal the pot tightly. Cover it with foil, place the lid on top and reduce the heat to medium low.
- 18
Do not open the pot or touch the meat for 3 hours for the steam to work. (see notes)
- 19
After 3 hours, gently open the pot, and test the meat using a knife or a thermometer.
- 20
Since we want the meat to fall off the bones, once the raan is 90% done, turn the heat up and cook the meat uncovered on medium high till the marinade thickens. (see notes)
- 21
For the oven method, while you're searing your meat, preheat the oven to 325?.
- 22
After searing the meat, place it in a roasting pan, along with the marinade and 2 cups of water.
- 23
Cover tightly with foil and cook uninterrupted for 2 hours.
- 24
After 2 hours, uncover the meat and check to see if the meat is 90% cooked. At this point continue to cook it uncovered until it reaches the ideal cooking temperature, about 30-40 minutes.
- 25
Once done, remove from the oven and let the meat rest for 20 minutes.
- 26
If there's too much liquid in the roasting pan, pour it into a saucepan and boil it to make a thick concentrate that you can then pour over the leg