3 hrs 10 min
1 hr 15 min
1 ½ pounds goatmeat, diced, bone in
½ cup plain yogurt
1 onion, sliced
2 cloves garlic, crushed
3 cardamom pods,crushed
1 cinnamon stick
¼ teaspoon turmeric
2 teaspoons butter
2 cups long grain rice
1 ½ cups chicken stock
juice and grated rind of ½ lemon
2 tablespoons currants
toasted flaked almonds, to garnish
coriander leaves, to garnish
yogurt and mint sambal, to serve
- Place goat meat in a bowl with yogurt and half the onion. Allow to marinate at least 3 hours. Preheat oven to 350F. Heat a little oil in a large saucepan. Add meat, remaining onion, garlic and spices. Cook on low heat for 20 minutes.
- Melt butter in a separate pan and sauté rice about 2 minutes. Add stock and lemon rind. Cover and simmer over low heat until rice is semi cooked.
- Layer the meat mixture in a baking dish. Top with rice, cover and bake about 45 minutes to an hour or until meat is tender.
- Add lemon juice and currants to the rice and mix through lightly with a fork. Cover again and allow to steam 5 minutes before serving. Sprinkle with almonds and coriander and serve with yogurt and mint sambal.