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