Start by rinsing the goat leg under cold water and patting it dry with paper towels.
Using a sharp knife, make small incisions all over the leg. This will help the marinade penetrate deeper into the meat.
Put salt and vinegar on the leg and give it rest for 2 hours.
Take extra water out out of the pan.
Shallow fry the leg in a pan until golden brown.
Marinating the Goat Leg:
In a bowl, yogurt, garlic powder, olive oil, turmeric, salt, red chillies, black pepper, garam masala, red food colour, cumin powder, chilli sauce, soya sauce, vinegar, tomato ketchup and coriander powder.
Rub the marinade all over the goat leg, making sure to get it into the incisions.
cover the marinated leg in a foil.
Roasting the Goat Leg:
Preheat your oven to 180°C (350°F).
Place the marinated goat leg in a roasting pan. Surround it with chunks of carrots, potatoes, and onions.
Place roast in the preheated oven for about 2-3 hours, or until the meat is tender and falls off the bone.
Serving:
Slice the goat leg and serve it with the roasted vegetables and pan juices. This dish pairs beautifully with a fresh salad or a side of steamed greens for a complete, healthy meal.
