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Goat Pilaf



Prep Time


Cook Time



500 gGoat meat (diced, bone in)
0.5 cupPlain yoghurt
1Onion (sliced)
2Garlic Clove (crushed)`
3Cardamom pods (crushed)
1stick Cinnamon
0.25 tspTumeric
2 tspButter
2 cuplong grain rice
1.5 cupchicken stock
0.5a juiced and grated lemon
2 tbspcurrants
Toasted flacked almonds, to garnish
Coriander leaves, garnish
Yoghurt and mint sambal (to serve)


1Place goat meat in a bowl with yoghurt and half the onion. Allow to marinate for at least 3 hours.
2Preheat oven to 180C.
3Heat a little oil in a large saucepan. Add meat, remaining onion, garlic and spices. Cook on a low heat for 20 minutes.
4Melt butter in a separate pan and sauté rice for about 2 minutes. Add stock and lemon rind. Cover and simmer over low heat until rice is semi cooked.
5Layer the meat mixture on the base of a baking dish. Top with rice, cover and bake for around 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 for 5 minutes before serving. Sprinkle with almonds and coriander and serve with yoghurt and mint sambal.

Recipe suggessions based on what you have in your fridge.

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