Goat in a Tandoor – Georgy Kavkaz

1. INGREDIENTS & INITIAL SETUP (Serves 8–10)

• 2–3 kg goat meat, bone-in pieces (shoulder, leg)
• 4–5 tbsp animal fat (goat/lamb tallow) or high-heat oil
• 2 tsp coarse salt, 1 tsp cracked black pepper
• 4 garlic cloves, smashed
• 1 tsp smoked paprika or chili flakes (optional, for warmth)
• Vegetables:
  • 2 onions, thick wedges
  • 3 carrots, halved or quartered
  • 2–3 bell peppers, large strips
• Herb sprigs (rosemary, thyme; optional)
• Tandoor or charcoal pit—prepare for low, radiant heat

2. MARINATE & PREP THE MEAT

1. Pat goat meat dry and coat with fat or oil.
2. Season with salt, pepper, paprika, and rub with garlic.
3. Place in a bowl or tray; marinate for 30–60 minutes at room temperature—this helps tenderness and flavor penetration.
4. Meanwhile, prep vegetables and soak herbs in the marinade mixture.

3. BUILD & CALIBRATE THE FIRE

1. Ignite charcoal or hardwood in the tandoor/pit; wait until glowing embers—ditch high flames.
2. Create zones for even heat: hot center without flames.
3. Position a rack, spit, or skewers inside, high enough to allow radiant cooking, not direct flame.

4. ROAST MEAT & VEGETABLES

1. Place goat pieces on rack or skewers above embers.
2. Surround with onions, carrots, peppers, and herbs—it all roasts together, filling the space with aroma.
3. Roast for 1.5–2 hours, rotating meat every 20 minutes for even browning.
4. Baste occasionally with reserved fat or marinade for glossy, succulent results.
5. Goat is done when deeply browned on the outside, juicy inside, and tender enough to pull from bone.

5. REST, CARVE & SERVE

1. Remove meat and veggies; let rest 10 minutes—this seals in juices.
2. Carve goat into serving pieces, placing them on a large wooden board.
3. Arrange roasted vegetables around, drizzle juices/fat from the pan back on top.
4. Garnish with fresh herbs and serve with:
   • Homebaked flatbread or rustic pita
   • Pickles, yogurt sauce, or sharp salad for contrast
   • Strong black tea or bold red wine to complete the earthy feast

🔥 NOTES

• Low, radiant heat loves goat—let embers do the work, not flame.
• Fat and smoke infuse deeply—goat needs richness, not marmalade.
• Rotate, don’t rush—even browning comes with care.
• Roast veggies alongside meat—they soak up smoky juices and flavor the goat in return.
• Resting transforms—allow time for moisture to reabsorb and flavors to settle.