Prep: 30 minutes
Cooking: 1 Hour 30 Minutes
200g goat leg or shoulder, diced
150g wholegrain basmati
2 onions, sliced
1 tablespoon ground coriander
1 clove garlic, roughly chopped
500g broad beans podded
Small piece of cinnamon bark
Yoghurt to serve
1/2 lemon cut into wedges
3 mint leaves
- Preheat the oven to 160C
- Sear the diced goat meat in a hot pan with olive oil and salt for 10 minutes or until browned on all sides.
- Meanwhile in an ovenproof dish, gently fry the sliced onions in olive oil for 15-20 minutes until they are soft and caramelized. Then add the coriander, garlic, broad beans and cinnamon and fry for a further 2 minutes. Finally add the rice and stir, coating each and every grain with oil, onion and spice.
- Add the goat meat and water to the rice, bring to the boil, then reduce the heat. Taste and adjust the seasoning as required. Put the lid on and put in the oven for 45 minutes until the water has evaporated.
- Serve with yoghurt, torn mint leaves and lemon wedges
Pilaf will keep really well for 4 days. It’s delicious cold the next day or reheated. Make sure its properly refrigerated and piping hot right through when reheated.