Whole Stuffed Goat Cooking 3 Hours In Mud Oven - Mubashir Saddique - Village Food Secrets

Cooking a **whole stuffed goat in a mud oven** is a grand and traditional way of preparing a festive dish, often seen in Mubashir Saddique’s **Village Food Secrets** style. Here’s a step-by-step guide to recreating this masterpiece:

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### **Ingredients**

#### For the Goat:
- **Whole goat (6-8 kg)**: Cleaned and gutted.
- **Yogurt**: 1 kg.
- **Ginger garlic paste**: ½ cup.
- **Lemon juice**: ½ cup.
- **Oil or ghee**: 1 cup.
- **Salt**: to taste.
- **Red chili powder**: 2 tablespoons.
- **Turmeric powder**: 1 teaspoon.
- **Cumin powder**: 2 tablespoons.
- **Coriander powder**: 2 tablespoons.
- **Black pepper powder**: 1 tablespoon.
- **Garam masala powder**: 1 tablespoon.

#### For the Stuffing:
- **Rice**: 1 kg (soaked for 30 minutes).
- **Mince meat (beef/mutton)**: 500 g.
- **Onions**: 2 large (chopped).
- **Green chilies**: 4-5 (chopped).
- **Tomatoes**: 2 (chopped).
- **Ginger garlic paste**: 2 tablespoons.
- **Salt**: to taste.
- **Whole spices**:
- Bay leaves: 2.
- Black cardamom: 1.
- Green cardamom: 3.
- Cloves: 4.
- Cinnamon stick: 1-inch piece.
- Black peppercorns: 8-10.
- **Coriander and mint leaves**: 1 cup (chopped).

#### For the Mud Oven:
- **Clay/mud**: Mixed with water for sealing.
- **Large banana leaves or foil**: For wrapping the goat.
- **Charcoal or wood**: To heat the oven.

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### **Preparation Steps**

#### Step 1: Prepare the Goat
1. Clean the goat thoroughly, ensuring the inside is properly washed and free of any odor.
2. In a large bowl, mix yogurt, ginger garlic paste, lemon juice, oil, and all spices (salt, chili powder, turmeric, cumin, coriander, black pepper, garam masala). This is your marinade.
3. Rub the marinade generously all over the goat, including the inside cavity. Let it marinate for at least 2-3 hours (overnight is better).

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#### Step 2: Prepare the Stuffing
1. Heat oil in a large pan and fry the onions until golden brown.
2. Add ginger garlic paste and cook for 1-2 minutes.
3. Add mince meat and cook until it changes color.
4. Add tomatoes, green chilies, and spices (salt, bay leaves, cardamom, cloves, cinnamon, black pepper). Cook until the oil separates.
5. Add the soaked rice and mix well.
6. Add water (2 cups) and cook the rice until it is 80% done. Stir in coriander and mint leaves.
7. Let the stuffing cool before filling the goat.

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#### Step 3: Stuff the Goat
1. Fill the cavity of the marinated goat with the prepared rice stuffing.
2. Use kitchen thread or skewers to seal the goat’s cavity so the stuffing doesn’t spill out during cooking.

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#### Step 4: Wrap the Goat
1. Wrap the stuffed goat in banana leaves (if available) or aluminum foil to retain moisture and flavors.
2. Tie the wrapping securely with string.

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#### Step 5: Heat the Mud Oven
1. Preheat the mud oven by burning wood or charcoal inside for about 2 hours. Ensure it reaches a high temperature.
2. Once the oven is heated, remove the burning embers, leaving hot ashes and residual heat inside.

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#### Step 6: Cook the Goat
1. Place the wrapped goat inside the hot mud oven. Cover the oven opening with a clay or mud seal to trap the heat.
2. Cook for about 3 hours. The residual heat will slow-cook the goat evenly, making it tender and flavorful.
3. After 3 hours, carefully open the oven and remove the goat.

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#### Step 7: Serve
1. Unwrap the goat carefully and transfer it to a large serving platter.
2. Garnish with additional coriander and mint leaves.
3. Serve hot with raita, naan, or salad.

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### **Tips for Success**
- **Marination**: Longer marination will enhance the flavors.
- **Even Cooking**: Ensure the mud oven is evenly heated before placing the goat inside.
- **Seal Properly**: A tight wrapping (with banana leaves or foil) and a well-sealed oven trap the heat, ensuring moist and tender meat.

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This **whole stuffed goat** recipe is a show-stopping dish for festivals like Eid, family gatherings, or celebrations. It combines traditional cooking methods with bold flavors, just like Mubashir Saddique’s village-style recipes! Let me know if you’d like further assistance with this recipe.