Tender and Flavorful Steamed Marinated Goat Leg
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein45gram
Ingredients
- Goat leg (bone-in, about 1.5 kg) - choose fresh, firm meat with a slight pink color1.5 kg
- Garlic cloves (minced) - fresh garlic adds strong aroma and flavor; avoid pre-minced if possible6 cloves
- Ginger (grated) - fresh ginger root for vibrant taste2 tbsp
- Onion (finely chopped) - select a medium onion that feels firm and heavy1 medium
- Plain yogurt (for tenderizing and marinade base) - use full-fat for best flavor200 g
- Lemon juice (freshly squeezed) - fresh lemons yield the best acidity3 tbsp
- Ground cumin - choose aromatic, freshly ground if possible1 tsp
- Ground coriander - fresh ground enhances flavor1 tsp
- Turmeric powder - mild and earthy0.5 tsp
- Red chili powder (optional, adjust for spice preference)0.5 tsp
- Salt - to taste (about 1.5 tsp)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Fresh cilantro (chopped) - for garnish and added freshness2 tbsp
- Water (for steaming)2 liters
This recipe guides you through the process of preparing and steaming a marinated goat leg, resulting in a tender, juicy, and flavorful dish perfect for any occasion. Steaming preserves the meat’s natural moisture and enhances the infused marinade flavors. The marinade includes aromatic spices and herbs that complement the rich taste of goat meat. Total cost of ingredients is approximately $18 USD / €16 / £14 / ₹1500. The dish contains roughly 350 calories per serving and is suitable for a protein-rich diet. Difficulty level is easy, and total preparation and cooking time is around 3 hours. Proper food safety practices are emphasized to ensure the meat is fully cooked and safe to enjoy.
Preparation instructions
Prepare the marinade
1In a bowl, combine minced garlic, grated ginger, finely chopped onion, plain yogurt, lemon juice, ground cumin, coriander, turmeric, red chili powder (if using), salt, and black pepper. Mix well until all ingredients form a smooth marinade.
Marinate the goat leg
2Rub the marinade evenly all over the goat leg, making sure to coat inside any cuts or crevices. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop and the meat to tenderize.
Prepare the steamer
3Fill a large steaming pot or steamer with about 2 liters of water, making sure the water level is below the steaming rack or basket to prevent direct contact with the meat. Bring the water to a boil over high heat.
Steam the marinated goat leg
4Place the marinated goat leg on the steaming rack and cover the pot with a tight-fitting lid. Steam the meat for approximately 2 to 2.5 hours, checking the water level occasionally and adding more boiling water if necessary to maintain the steam. The slow steaming method ensures the meat becomes tender without drying out.
Check internal temperature and doneness
5Use a meat thermometer inserted into the thickest part of the goat leg (avoiding bone) to check for doneness. The safe internal temperature for goat meat is at least 70°C (158°F). Once this temperature is reached and the meat is tender and easily pierced with a fork, the goat leg is safe and ready to eat.
Rest and serve
6Carefully remove the goat leg from the steamer and let it rest for 10 minutes. This allows juices to redistribute, making the meat more succulent. Garnish with freshly chopped cilantro before slicing and serving warm.
Cooking Tips
1Marinating the goat leg overnight results in more tender and flavorful meat.
2If you don’t have a steamer, you can improvise one using a large pot and a heat-safe rack or colander inside.
3Avoid cross-contamination by using separate cutting boards for raw meat and other ingredients, and wash your hands and utensils thoroughly after handling raw goat.
4Make sure the pot lid fits tightly to keep steam in and maintain cooking temperature.
5If you prefer, add some whole spices like cinnamon sticks or bay leaves to the steaming water for additional aroma.
Equipment Needed
- Large mixing bowl
- Measuring spoons
- Knife and cutting board
- Meat thermometer (essential for food safety)
- Large steaming pot or steamer
- Steaming rack or basket
- Tongs or heatproof gloves for handling hot meat
- Serving platter
Grocery Shopping List
- [ ] Goat leg, bone-in (~1.5 kg) - approximately $14: Choose fresh meat with firm texture and a slight pink color.
- [ ] Garlic cloves (6 cloves) - approximately $0.50: Fresh is best; avoid pre-minced for stronger flavor.
- [ ] Fresh ginger root (enough for 2 tbsp grated) - approximately $0.50: Look for firm, smooth skin.
- [ ] Onion (1 medium) - approximately $0.30: Choose firm, heavy onion without soft spots.
- [ ] Plain yogurt (200 g) - approximately $1: Use full-fat for better flavor and tenderizing effect.
- [ ] Lemons (for 3 tbsp juice) - approximately $0.75: Select lemons that feel heavy and have smooth skin.
- [ ] Ground cumin (1 tsp) - approximately $0.20: Buy fresh ground or whole seeds to grind at home if possible.
- [ ] Ground coriander (1 tsp) - approximately $0.20: Freshly ground is preferable.
- [ ] Turmeric powder (0.5 tsp) - approximately $0.10
- [ ] Red chili powder (0.5 tsp, optional) - approximately $0.15
- [ ] Salt - negligible cost
- [ ] Black pepper (1 tsp) - approximately $0.10
- [ ] Fresh cilantro (2 tbsp chopped) - approximately $0.40: Choose bright green leaves without wilting.
Total estimated cost: About $18
To keep your shopping simple, visit the fresh produce section first for garlic, ginger, onion, lemon, and cilantro, then select your meat, and finish with spices and dairy.
FAQ
How do I know when the goat meat is fully cooked and safe to eat?
Use a meat thermometer to check; the internal temperature should reach at least 70°C (158°F). The meat should be tender and easy to pierce with a fork, indicating it's fully cooked.
Can I marinate the goat leg for less than 4 hours?
While 4 hours is the minimum, marinating overnight gives the best flavor and tenderness. If in a hurry, aim for at least 4 hours.
What if I don't have a steamer?
You can use a large pot with a heatproof rack or colander inside, ensuring the water level remains below the meat to steam properly.
How do I avoid cross-contamination when handling raw goat?
Always use separate cutting boards and utensils for raw meat and wash your hands thoroughly before and after handling raw meat.
Can I substitute yogurt in the marinade?
Yes, sour cream or buttermilk can be used as alternatives to yogurt for tenderizing the meat.