Sundays spent with family in her home city of Mumbai shaped a love of food, traditions and fresh market produce for Saavni Krishnan of Saadi in Melbourne’s CBD, all combining in this wonderfully fragrant showcase of quality produce.
Serves: 4-6
Prep time: 9 hours
Cook time: 2 hours, 40 minutes
Featured producer: Meredith Farm Produce, Victoria
Featured appliance: Miele 600mm ‘VitroLine’ Pyrolytic Oven in Obsidian Black.
Ingredients
Goat Raan
200g thick pot-set yoghurt
60g onion, puréed
15g raw papaya, skin on, puréed
15g garlic and ginger paste
8g whole black peppercorns, crushed
5 tbsp mustard oil
1 tbsp lemon juice
¼ tsp chilli powder
½ tsp Kashmiri chilli powder (available from spice specialists and selected supermarkets)
10g shahi garam masala (see recipe below)
¼ tsp kasuri methi (dried fenugreek leaves, available from specialty and Indian grocers and selected supermarkets), crushed
1x 1.3-1.5kg whole goat leg (available from halal and specialty butchers)
Shahi Garam Masala (see notes)
40g whole cinnamon quills
40g whole cloves
140g whole green cardamom pods
15g whole black cardamom pods
15g whole nutmeg
15g whole mace
40g black peppercorns
20g dried whole red chillies
20g bay leaves
Fragrant Basmati
2 tbsp extra virgin olive oil
2 tsp cumin seeds
3 whole cloves
1 cinnamon quill
1 bay leaf
2 green cardamom pods
1 cup (180g) basmati rice, rinsed, soaked and drained
Cucumber Raita
1 cucumber, coarsely grated
200g thick pot-set yoghurt
2 mint sprigs, finely chopped
Method for Marinated Goat Raan with Fragrant Basmati Rice and Cucumber Raita
Begin this recipe a day ahead. You’ll need a meat thermometer.
1. Make Shahi Garam Masala: Heat a frypan over medium heat and toast all the spices for 2-3 minutes or until fragrant. Allow to cool completely, then grind to a fine powder.
2. Prepare Marinade: In a large bowl, combine yoghurt, onion, raw papaya purée, garlic and ginger paste, black pepper, mustard oil, lemon juice, chilli powders, shahi garam masala, dried fenugreek and salt flakes to taste. Mix to form a smooth marinade, then rub all over the goat leg. Cover and refrigerate overnight for 8-12 hours.
3. Preheat: Remove goat from fridge about 30 minutes before cooking. Preheat oven to 230°C/ 210°C fan-forced.
4. Roast: Place goat in a roasting tray, cover tightly with foil and roast for 20 minutes. Reduce oven temperature to 180°C/160°C fan-forced and roast for a further 1 hour 30 minutes (see notes). Remove foil and roast for a further 30 minutes, or until browned. Goat is cooked when the part of the leg measures 65-70°C when tested with a meat thermometer. Remove from the oven and allow to rest for 20 minutes.
5. Cook Basmati: Heat oil in a saucepan that has a lid over medium heat. Add cumin, cloves, cinnamon, bay leaf and cardamom. Cook for 30 seconds, until fragrant. Add 2 cups (500ml) water and bring to the boil. Stir in rice, cover with a lid, reduce heat to low and cook for 8-10 minutes. Remove from heat and allow rice to stand, covered, for 5 minutes. Fluff rice gently with a fork.
6. Make Cucumber Raita: Gently squeeze out excess cucumber liquid, reserving a little liquid. Whisk yoghurt until smooth. Add cucumber, reserved liquid and chopped mint. Season with salt flakes to taste.
7. Serve: Slice goat leg and serve with Fragrant Basmati and Cucumber Raita.
Recipe Notes for Marinated Goat Raan with Fragrant Basmati Rice and Cucumber Raita
- The recipe for shahi garam masala will make more than needed for one goat raan, the excess can be stored in an airtight jar in a cool place.
- Goat cooking times will vary, so it is best to check the internal temperature after 1 hour of cooking.
More Fresh Produce Inspiration
Be sure to check out all of the recipes in our Harvesting Brilliance series for more incredible dishes inspired by the 2026 delicious. Harvey Norman Produce Awards!