Shredded BBQ goat with cilantro chutney recipe

Directions

1. Season the goat leg with your favorite SPG BBQ Rub or equal parts salt, black pepper & garlic powder.

2. Place the leg of goat on a wire rack and into the fridge for at least 2 hours or overnight. We want to let that seasoning set in before we get to cooking.

3. Roast the goat leg at low to medium heat on your grill or in the oven for a few hours, until the internal temperature reaches about 165-170 degrees. If grilling/smoking, you want to ensure that the bark has set before our next step. As a test, wipe your finger across the goat meat. If the seasoning wipes off easily, it's not quite ready.

4. Next, braise the goat leg with the following ingredients: guajillo chiles, beer, garlic bay leaves and white onion. I used a pressure cooker, but you can use an instant pot, dutch oven, foil roasting pan or whatever you have access to. We want to continue cooking at a low heat until the meat is incredibly tender. After 2-3 hours, check to see if the meat is ready.

5. Once the meat is ready, prepare your chutney and yogurt sauce. Blend together cilantro, cumin, oregano, red pepper flakes, juice from half of our lemon and add olive oil until you achieve the texture to your liking. Salt to taste. 

6. Next, gather the onion, garlic and chiles along with some of the braising liquid to make our yogurt sauce. Blend everything with the greek yogurt, the remainder of our lemon and season to taste with salt, black pepper and oregano.

7. To tie this all together, we will add what might be my most favorite part of this dish: caramelized red onion & shallot. The onion and shallot bring so much flavor to this dish and truly ties everything together. In a small pot, cook down the onion mixture with a stick of butter until caramelized.

8. Grab a toasted ciabatta roll, spread on the yogurt sauce and pile on the meat and onion. Finish with the cilantro chutney and enjoy.