A combination of cumin, paprika, vinegar and garlic, this spicy marinade is used to coat barbecued goat in Argentina. It’s best to marinate the meat for as long as possible, preferably overnight, and remove it from the fridge one hour before cooking.
- 8 garlic cloves
- 1 lemon, juiced
- 60 ml (¼ cup) white vinegar
- 60 ml (¼ cup) olive oil
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground chilli
- 3 tsp dried oregano
- 2 kg goat, chopped into large pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1-2 hours or ideally overnight
Drink match 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19)
Using a mortar and pestle, pound garlic with 2 tbsp salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from fridge 1 hour before cooking.
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.