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.
Provided by Stephan Peters
Categories World Cuisine Recipes Asian Indian
Time 3h5m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 78 g, Cholesterol 87.9 mg, Fat 11 g, Fiber 4.5 g, Protein 37 g, SaturatedFat 3.8 g, Sodium 767.7 mg, Sugar 3.4 g
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