Lao-style Roasted Goat

Ingredients

In this Lao adaptation of Chivo lechal Malagueño, we incorporate traditional Lao spices and flavors to create a unique and distinct dish. The original Spanish dish is known for its use of Mediterranean herbs and spices, while the Lao version highlights the aromatic flavors of lemongrass, galangal, and kaffir lime leaves. Additionally, the original dish is typically served with potatoes or vegetables, whereas the Lao-style Roasted Goat is traditionally enjoyed with sticky rice, a staple in Lao cuisine. We alse have the original recipe for Chivo lechal Malagueño, so you can check it out.

• 2 kg (4.4 lbs) goat meat 2 kg (4.4 lbs) goat meat
• 4 stalks lemongrass, bruised 4 stalks lemongrass, bruised
• 5 cm (2 inches) galangal, sliced 5 cm (2 inches) galangal, sliced
• 6 kaffir lime leaves 6 kaffir lime leaves
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• Fresh herbs (such as cilantro and mint) for garnish Fresh herbs (such as cilantro and mint) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the lemongrass, galangal, kaffir lime leaves, garlic, shallots, fish sauce, soy sauce, oyster sauce, sugar, black pepper, and salt.
3. 3.
   Add the goat meat to the bowl and massage the marinade into the meat, ensuring it is well coated. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   Place the marinated goat meat on a roasting rack and roast in the preheated oven for approximately 2 hours, or until the meat is tender and cooked through.
5. 5.
   Remove the roasted goat from the oven and let it rest for a few minutes before slicing.
6. 6.
   Garnish with fresh herbs and serve with sticky rice.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before using the tender inner part for the marinade.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Kaffir lime leaves — Gently bruise the leaves before adding them to the marinade to release their aromatic oils.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of lime juice to the marinade.
• If you prefer a spicier dish, you can add a small amount of chopped chili peppers to the marinade.
• Make sure to let the roasted goat rest before slicing to allow the juices to redistribute and ensure a tender result.
• If sticky rice is not available, you can serve the roasted goat with steamed jasmine rice instead.
• Leftover roasted goat can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Lao-style Roasted Goat with a side of sticky rice and a fresh salad of cucumber, tomatoes, and herbs. The combination of the tender meat, fragrant rice, and refreshing salad creates a well-balanced and satisfying meal.

Presentation advice

Arrange the sliced roasted goat on a platter, garnished with fresh herbs for a vibrant touch. Serve the sticky rice in a separate bowl or on a banana leaf for an authentic Lao presentation.