1 ½ pounds goatmeat, diced, bone in
½ cup plain yogurt
1 onion, sliced
2 cloves garlic, crushed
3 cardamom pods, crushed
1 cinnamon stick
¼ teaspoon tumeric
2 teaspoons butter
2 cups long grain rice
1 ½ cups chicken stock
juice and grated rind of ½ lemon
2 tablespoons currants
toasted flaked almonds, to garnish
coriander leaves, to garnish
yogurt and mint sambal, to serve
Place goat meat in a bowl with yogurt and half the onion. Allow to marinate at least 3 hours.
Preheat oven to 350F. Heat a little oil in a large saucepan. Add meat, remaining onion, garlic and spices. Cook on low heat for 20 minutes.
Melt butter in a separate pan and sauté rice about 2 minutes. Add stock and lemon rind. Cover and simmer over low heat until rice is semi cooked.
Layer the meat mixture in a baking dish. Top with rice, cover and bake about 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 5 minutes before serving. Sprinkle with almonds and coriander and serve with yogurt and mint sambal.