Spicy Goat Curried Rice Pilaf

A spicy Kheema Pulao-like dish with North African-style goat meat. This dish has an exotic, heavily ethnic flavor. Serve with plain yogurt.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 15 mins
• Calories: 566 Calories

Ingredients

• water to cover
• 1 teaspoon minced garlic
• 1 teaspoon garam masala
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• ¼ teaspoon ground coriander
• 2 onions, sliced
• ½ teaspoon dried basil leaves
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon fine sea salt
• 1 teaspoon minced ginger
• 1 teaspoon Madras curry powder
• 3 pounds black goat meat, cubed
• 1 tablespoon rubbed sage leaves
• 4 cups brown basmati rice
• ¼ teaspoon ground rosemary
• ¼ cup sliced hot chile peppers (Optional)
• ½ teaspoon rosemary leaves
• ⅛ teaspoon minced lemongrass
• ⅛ teaspoon ground fenugreek seeds

Recipe Instructions

Step 1

Combine goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1 inch. Bring to a boil; cook until goat is tender, about 1 hour. Drain, reserving stock. Rub sage leaves over goat.

Step 2

Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.

Step 3

Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until onion is browned, about 10 minutes. Stir in garam masala, basil, coriander, and ground rosemary; cook until fragrant, about 30 seconds.

Step 4

Stir goat and chile peppers into the pot; cook and stir flavors combine, 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking until browned, about 10 minutes.

Step 5

Melt ghee in a large skillet over medium heat. Add curry powder and fenugreek; cook until fragrant, about 1 minute. Add drained basmati rice; stir until evenly coated with ghee, 1 to 2 minutes.

Step 6

Pour rice mixture over goat in the pot; do not stir. Pour in 6 cups reserved stock. Bring to a boil; reduce heat to low and simmer, covered, until rice is fluffy and tender, 15 to 20 minutes. Remove from heat and let stand for 20 minutes before uncovering.