Kid Goat Tikka with Pistachio Sauce and Coriander Chutney


Have you tried goat? It’s one of the world’s most popular meats but it is relatively rare in the UK. I had to ask my butcher to get hold of some specially for this recipe – a delicious take on lamb tikka, but using lean and tender kid goat meat instead.

For the health conscious, goat meat is lower in calories, total fat, saturated fat and cholesterol than chicken, beef or pork. And it has a high iron and protein content, making goat meat a good choice for anyone looking for a healthy red meat.

But what does it taste like? It’s more beefy than lamby, and can toughen if overcooked. Marinating it in yogurt and spices, as I’ve done here, tenderises the meat making it soft and yielding.


Serves 2

500g kid goat loin

1 onion

2 garlic cloves

Thumb-sized piece fresh ginger

1 tsp cumin powder

1 tsp turmeric powder

1 tsp cayenne pepper

2 tbsp finely chopped fresh coriander

4 tbsp thick yoghurt

1 tsp salt

Melted ghee or butter for brushing

Juice of ½ lemon

1 tsp garam masala

For the sauce

½ tsp saffron strands

25g blanched almonds

25g shelled unsalted pistachio nuts

200ml double cream

1 tbsp ghee or oil

Seeds of 3 cardamoms

Salt, to taste

150ml yoghurt


1 onion

1-2 garlic cloves

1-2 green chillies, deseeded (or not, if you prefer more heat)

Bunch fresh coriander

2 tbsp ground almonds

3 tbsp lime juice

3 tbsp oil

2 tsp sugar

Salt and pepper, to taste


1. Cut the goat into large cubes and place in  non-metallic bowl.


2. Peel and finely chop the onion, garlic and ginger and add to the goat.

3. Add the cumin, turmeric, cayenne, chopped coriander, yoghurt and alt. Mix with the lamb. Cover the bowl and leave to marinate in the fridge for 1 hour or preferably overnight.

4. When you’re ready to cook, thread the goat onto skewers. Place on a grill rack and cook under a moderate heat for 15-20 mins, turning occasionally until evenly browned and cooked through. Brush with the melted ghee or butter during cooking.


5. Transfer the goat to a plate and sprinkle with lemon juice and garam masala.


6. Serve with wraps or pitta bread with pistachio sauce and coriander chutney.



1. Put the saffron in a bowl with 2 tbsp boiling water and leave to soak.

2. Put the almonds and pistachios in a blender and whiz until finely chopped. Add half the cream and process again until smooth.

3. Heat the ghee or oil in a pan and add the nut mixture, along with the saffron and remaining cream, cardomom seeds and salt. Simmer gently for about 5 mins, stirring all the time so it doesn’t catch.

4. Remove from the heat and stir in the yoghurt. Leave the sauce to stand for at least 30 mins.


1. Peel and quarter the onion. Peel the garlic. Chop the chillies. Trim the roots from the coriander but keep the stalks. Roughly chop.

2. Line a grill pan with foil. Spread the ground almonds on the foil and toast under a medium-hot grill until lightly browned. Leave to cool.

3. Put the onion, garlic, chillies, coriander and ground almonds in a blender with the rest of the ingredients. Whiz until everything is combined but still has texture. Season to taste.


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