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Spicy Goat Curried Rice Pilaf

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Spicy Goat Curried Rice Pilaf



Ingredients :

  • 3 pounds black goat meat
  • cubed
  • 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
  • 2 onions
  • sliced
  • 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
  • Methods :

  • 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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