Recipe By Stephan Peters
Rating
Published Apr 4th
Spicy Goat Curried Rice Pilaf
Prep 25m Cook 1h 50m Additional 50m Ready In 3h 5m
Servings 8 servings Calories 565.8

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

Recipe 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
  • ½ teaspoon rosemary leaves
  • ⅓ teaspoon minced lemongrass
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon Madras curry powder
  • ⅓ teaspoon ground fenugreek seeds

Cooking Directions

  1. 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.
  2. 2 Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

  • Calories 565.8
  • Carbohydrate 78 g
  • Cholesterol 87.9 mg
  • Fat 11 g
  • Fiber 4.5 g
  • Protein 37 g
  • Saturated Fat 3.8 g
  • Sodium 767.7 mg
  • Sugar 3.4 g

Chef's Notes

Substitute butter for the ghee if preferred; If you don't have 6 cups of stock in step 6, use water to make up the difference.

Reviews

  1. Other than halving the recipe and not adding the optional chile peppers, I followed the recipe. We found this rather bland for our tastes. It definitely needs salt and maybe more of the spices. I prefer the Jamaican Goat Curry recipe on this site, that I've made a few times.