August 10, 2015
Summer is the perfect time to step out of your comfort zone and try new grilled recipes. At your next barbecue, make this grilled goat recipe from a Himalayan Restaurant in Niles, Illinois. Co-owners Vivek Kunwar and Kiran Benz offer the dish at both locations.
Ingredients
For the Himalayan spices:
- 3/4 pieces of clove
- 3/4 pieces of cardamom
- 1 cinnamon stick
- 1/2 Tablespoon whole black pepper
- 3/4 Cups bay leaf
- 3/4 pieces of mace spice
- 3 Tablespoons whole cumin seeds
- 3 Tablespoons whole coriander seeds
For the goat:
- 5 Pounds goat, chopped into chunks
- 1 Cup Himalayan spices
- 1/2 Cup ginger paste
- 1/2 Cup garlic paste
- 2 Tablespoons tumeric powder
- 3/4 Cups vegetable oil
- 4 Tablespoons salt
- 3 Tablespoons lemon juice
Directions
For the Himalayan spices:
Combine all the spices and finely grind them in a blender.
For the goat:
Put all the ingredients in a bowl with 5 pounds of freshly cut goat meat with bones. Thoroughly mix the spices so that the goat pieces are coated with the spice mix. Put the bowl in a cooler for 2 to 4 hours so that the goat is thoroughly marinated. Take it out of the cooler and grill the meat on a barbecue oven.