BBQ Goat Leg Mandi

Ingredients:

For goat:

• 1 bone-in goat leg
• Mandi rub
• Braising liquid (water, stock, broth, coffee, etc). We used 1/2 cup coffee, 3-4 cups vegetable stock, and water (enough to cover the bottom of the meat).

For rice:

• 1 onion chopped
• 1.5 tablespoons olive oil
• 1 tablespoon Mandi rub
• 1 teaspoon turmeric
• 2.5 cups basmati rice, washed and rinsed 
• 3 cups water
• 1 cup of leftover braising liquid from the goat cook

For garnish: these are not optional. They add necessary layers of flavor. 

• Almond slivers and/or pine nuts. Toast in toaster oven or conventional oven at 350F for 4-8 minutes. Watch closely to make sure they don’t burn
• Raisins. These can also be toasted in the oven for a few minutes to bring out their sweetness.
• Chopped parsley

Directions:

1. Season goat leg liberally with Mandi rub. Let it sit in refrigerator for 12-24 hours.
2. Smoke goat leg (bones side down) at 275 degrees F indirect. We added oak wood to the charcoal. If possible, use a large foil pan as a drip tray to catch the goat drippings (beneath the grates holding the goat)
3. Optional: spritz every 45 minutes with water to prevent burning and also help smoke get absorbed into meat.
4. Remove from smoker/grill at about 2 hours, once internal temp has reached 145-165 degrees F, and place the goat leg in a large foil pan (the drip pan if used). 
5. Add enough braising liquid to cover the bottom of the goat. Cover the foil pan tightly with aluminum foil and return to the smoker/grill (still at 275 F).
6. Continue to cook for two hours or until goat falls apart easily with a fork.
7. Let the goat rest in the foil pain in an oven set at "Keep Warm" while making rice. Do not discard any of the braising liquid!
8. Saute onions in olive oil for a few minutes. Add Mandi rub and turmeric.
9. Add rice, water, and 1 cup of the leftover braising liquid. 
10. Bring it to a boil, then lower temperature, cover, and cook until done.
11. Assemble the dish by pouring rice into a serving plate. Then add goat on top. Pour all the remaining braising liquid onto the goat and rice. Garnish with toasted almonds/pine nuts, raisins, and parsley.