Masala Raan & Roast Veggies
Yummy healthy falling-off-the-bone tender leg roast, ultra tasty and super simple to make.
After washing the leg of goat, use a sharp knife, make slits all over the leg to help the marinade seep into the meat and flavor it properly. This also helps get the meat to tenderize faster.
Rinse well and pat dry.
I get my butcher to cut the leg a little at the joint in half so that it fits easier in my pot and also helps it cook faster. You can do this if you want or just use the leg whole.
Put all these ingredients in a blender and blend together. Pour into a bowl and add 1½ tsp. baking soda. (Baking soda helps make sure the meat is perfectly tenderized as it cooks). Mix the marinade well then pour it all over the raan. Turn the leg over to make sure all sides are well covered with the marinade. Put it in a pan and cover with cling film. Refrigerate overnight or up to 24 hours.
When ready to cook, put the leg in a deep pot with its marinade. Then cover partially and put on high heat until the marinade just begins to simmer. Once that happens, reduce the heat to medium-low, cover the pot and let it cook gently for about 2½ to 3 hours, making sure you turn the leg every half hour so that it is evenly cooked.
You may need to add water as it cooks, so every time the gravy drops too low, add 1 cup of water. You may need up to 4-5 cups of water, but don't add all at once, just gradually add a cup at a time as and when you need to.
Once the meat is tender and done, taste and adjust salt if necessary. Then transfer the leg with its sauce into a baking dish and broil in a hot oven for about 10-15 minutes to give it a nice color.
Serve with veggies of your choice. I used my roast potatoes recipe, and made the carrots using the same method, just cut them into thick strips and follow the recipe exactly.