This recipe was borne out of necessity. I had accidentally invited nine people for dinner on a Thursday night and wouldn’t be back from work until 7pm. I had braised the kid shoulder the night before ready to go but still didn’t know what was going to go with it! Kid is a mild meat that is complemented by light spicing and fresh flavours. Given that I had stock left over from cooking the goat and a huge bag of rice in the cupboard, I decided on a pilaf.

cropped pilaf

The rice is cooked in the stock with spices, fruits, nuts and seeds and then left to absorb all the flavours. Doable in the time I had. I used cinnamon and cumin, added some sour cherries and toasted pumpkin seeds for texture, and then freshened the dish up with lemon juice, pomegranate seeds and fresh coriander.

My kid goat is from Gourmet Goat, supplied by Ellie’s Dairy, who carefully look after a small herd of goats in the Kent downs. The meat is deliciously tender after a few hours braising in a low oven, and the resulting stock is used to flavour the pilaf.

Ellie's meat

You can find Gourmet Goat and Ellie’s Dairy trading at Borough Market. Come along, say hello and enjoy the fine produce.

 

Kid Goat Shoulder Pilaf
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time
3-4 hours
Servings Prep Time
10 30 minutes
Cook Time
3-4 hours
Kid Goat Shoulder Pilaf
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time
3-4 hours
Servings Prep Time
10 30 minutes
Cook Time
3-4 hours
Ingredients
Kid Goat Shoulder
Pilaf
Servings:
Instructions
Kid Goat Shoulder
  1. Preheat the oven to 200°C
  2. Roughly chop the red onion, carrot and celery and place in a baking tray. Add the white wine, bay leaves, cinnamon stick and olive oil. Place the kid goat shoulder on top and season with salt and pepper and sprinkle over the ground cumin. Top up the tray with water so it comes halfway up the meat
  3. Place in the hot oven and turn the oven down to 160°C. Cook for 2-3 hours until the meat is tender enough for the bones to pull away from the meat easily. Add more water if the tray starts to dry out and baste the meat as often as you can
  4. This can be done in advance, refrigerated in the tray and then reheated by placing back in the 160°C oven for 30 minutes, or it can be done just before starting the pilaf. Either way the next step is to remove the meat in one piece from the tray and keep warm. Then strain the stock into a container and set aside
Pilaf
  1. Put the rice, water and sea salt, and the kid goat stock saved from cooking the shoulder, in a pan and bring to the boil. Simmer for ten minutes or until all the water is absorbed
  2. Finely dice the red onion and slice the garlic. Cook the onion and garlic gently in the butter until translucent. Then add the cinnamon and cumin and cook for another minute
  3. Prepare the garnishes: Toast the pumpkin seeds in a hot pan for about a minute adding a pinch of salt. This salty hit really lifts the dish. Roughly chop the coriander. Half and juice the lemons
  4. When the rice is cooked, the dish can be assembled. This is best done in a large tray so the ingredients can be folded into the rice without breaking the grains and releasing all the starch. Set aside half of the pomegranate seeds, pumpkin seeds and sour cherries for garnish and mix the rest into the rice with half the lemon juice. At this point taste and add more salt if necessary
  5. To serve, place the kid goat shoulder on top of the pilaf and sprinkle over the remaining pomegranate seeds, pumpkin seeds and sour cherries and the chopped coriander. Pour over the rest of the lemon juice and it is ready to eat!
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Kid Goat Shoulder Pilaf

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