These Nepalese chargrilled goat skewers are typically roasted over a wood fire. Intensely spiced with Szechuan peppercorns, chilli and ginger, they are the perfect addition to your next barbecue. Serve with rice flakes and golbheda achar, a spicy tomato chutney.
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp chilli powder
- ½ tsp ground turmeric
- ½ tsp Szechuan peppercorns (see Note)
- 1 lemon, juiced
- 1 tbsp honey
- 1 garlic clove, chopped
- 5 cm-piece ginger, chopped
- 1 onion, chopped
- 1 tbsp dill, finely chopped
- 60 ml (¼ cup) vegetable oil
- 800 g boneless goat leg meat, cut into 3 cm pieces
- chopped spring onions, rice flakes (see Note) and sliced cucumber, to serve
Golbheda achar (spicy tomato chutney)
- 4 tomatoes
- 1 tbsp mustard seed oil (see Note)
- 2 garlic cloves, thinly sliced
- 15 cm piece ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ cup coriander leaves, chopped
- 3 long red chillies, seeded, chopped
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.
You will need 8 x 18 cm wooden or metal skewers.
Marinating time overnight
Drink 2011 Charles Melton Rose Of Virginia Rosé, Barossa Valley ($23)
To make achar, preheat oven to 200°C. Place tomatoes on a greased oven tray and roast for 20 minutes or until skins start to loosen around flesh. Set aside and when cool enough to handle, remove skins and roughly chop flesh. Heat oil in a small frying pan over high heat. Add garlic, ginger and dry spices, and cook for 30 seconds or until fragrant. Process in a food processor with tomatoes, coriander leaves and chillies until smooth. Season with salt and pepper.
To make marinade, toast cumin and coriander seeds, chilli powder, turmeric and Szechuan peppercorns in a small frying pan over low heat for 1 minute or until fragrant. Process in a food processor with lemon juice, honey, garlic, ginger, onion, dill and oil until smooth. Season, then reserve 2 tbsp marinade and place remaining mixture in a bowl with goat and rub into meat. Cover bowl with plastic wrap and refrigerate overnight. Thread goat tightly onto skewers.
Preheat a barbecue or chargrill pan to medium. Reduce heat to low and cook skewers, in 2 batches, turning occasionally and basting with reserved marinade, for 20 minutes or until cooked through. Scatter with spring onions and serve with rice flakes, cucumber and achar.
• Szechuan peppercorns, rice flakes and mustard seed oil are available from Asian food shops.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by John Laurie.