Ingredients
3lbsblack goat meat,cubed
1tbspred wine vinegar
1tbspfine sea salt
water,to cover
1tbspsage leaves,rubbed
4cupsbrown basmati rice
1tbspsesame oil
2onions,sliced
1tspgarlic,minced
1tspginger,minced
1tspgaram masala
½tspdried basil leaves
¼tspground coriander
¼tspground rosemary
¼cuphot chile peppers,sliced
½tsprosemary leaves
⅛tsplemongrass,minced
2tbspghee,(clarified butter)
1tspMadras curry powder
⅛tspground fenugreek seeds
Preparation
Combine the goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1-inch.
Bring to a boil, then cook for about 1 hour until the goat is tender. Drain, reserving stock. Rub the sage leaves over the goat.
Place the basmati rice in a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir for about 10 minutes until onion is browned. Stir in garam masala, basil, coriander, and ground rosemary; cook for about 30 seconds until fragrant.
Stir the goat and chile peppers into the pot, then cook and stir to combine for 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking for about 10 minutes until browned.
Melt the ghee in a large skillet over medium heat. Add curry powder and fenugreek, then cook for about 1 minute until fragrant.
Add drained basmati rice, then stir for 1 to 2 minutes until evenly coated with ghee.
Pour the rice mixture over goat in the pot and do not stir. Pour in 6 cups reserved stock.
Bring to a boil, then reduce heat to low and simmer, covered, for 15 to 20 minutes until rice is fluffy and tender.
Remove from heat and let stand for 20 minutes before uncovering.
Serve and enjoy.
