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

prep:
25 mins
cook:
1 hr 50 mins
total:
3 hrs 5 mins
additional:
50 mins
Servings:
8
Max Servings:
8
Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe
  • 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.

Cook'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.

Nutrition Facts

565.83 calories; 36.99 g protein; 77.99 g carbohydrates; 4.51 g dietary-fiber; 3.45 g sugars; 11 g fat; 3.8 g saturated-fat; 87.88 mg cholesterol; 176.13 IU vitamin-a-iu; 10.77 mg niacin-equivalents; 0.57 mg vitamin-b6; 16.42 mg vitamin-c; 36.81 mcg folate; 67.8 mg calcium; 13.52 mg iron; 154.24 mg magnesium; 760.46 mg potassium; 767.73 mg sodium; 0.4 mg thiamin; 98.97 calories-from-fat; 55 percent-of-calories-from-carbs; 17 percent-of-calories-from-fat; 26 percent-of-calories-from-protein; 6 percent-of-calories-from-sat-fat