Kid Goat Shoulder Pilaf
Servings Prep Time
10 30minutes
Cook Time
3-4hours
Servings Prep Time
10 30minutes
Cook Time
3-4hours
Ingredients
Kid Goat Shoulder
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!