Spicy Goat Curried Rice Pilaf
3 pounds black goat meat
1 tablespoon red wine vinegar
1 tablespoon fine sea salt
water to cover
1 tablespoon rubbed sage leaves
4 cups brown basmati rice
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon garam masala
½ teaspoon dried basil leaves
¼ teaspoon ground coriander
¼ teaspoon ground rosemary
¼ cup sliced hot chile peppers (Optional)
½ teaspoon rosemary leaves
⅛ teaspoon minced lemongrass
2 tablespoons ghee (clarified butter)
1 teaspoon Madras curry powder
⅛ teaspoon ground fenugreek seeds
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.
Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
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.
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.
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.
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.
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