Goat in Chilli Marinade, Pit-Barbecue Style

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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This slow-cooked goat in chilli marinade is a stunning, pit-barbecue style dish that delivers deep, smoky flavours through a long, gentle roasting process. By using a fragrant blend of guajillo chillies, traditional spices, and avocado leaves, the meat becomes incredibly tender and infused with a rich, savoury complexity. It is an excellent choice for those seeking a high-protein, low-carbohydrate meal that doesn't compromise on authentic North American and Mexican-inspired flavours.

As a diabetes-friendly main course, this recipe relies on natural herbs and spices rather than sugar-laden sauces to provide depth. While goat is the traditional choice for this style of cooking, a bone-in lamb shoulder works equally well as a more accessible alternative. Serve the succulent, shredded meat with a fresh radish salad or steamed greens for a wholesome and comforting family dinner.

Ingredients for Goat in Chilli Marinade, Pit-Barbecue Style

110g guajillo chillies (about 16 large chillies), tops and seeds removed
2 चम्मच जीरा
1 teaspoon whole cloves, or 3/4 teaspoons ground
10 allspice berries
50g dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
10 garlic cloves
1 large onion, coarsely chopped
120 मिलीलीटर साइडर सिरका
1 teaspoon salt or to taste, plus additional for seasoning goat
ताज़ा पिसी हुई काली मिर्च
450g goat, quartered, or 6 to 3.6kg lamb shoulder, bone in, trimmed
1/2 to 20g dried avocado leaves, about 30 large leaves

How to make Goat in Chilli Marinade, Pit-Barbecue Style

Wash and griddle-dry the chillies by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.

Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.

Drain the soaked chillies. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 120ml water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.

Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.

Preheat the oven to 163°C.

Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.