INGREDIENTS:
vegetable oil
3 medium onions, finely sliced
1 kg boneless goat meat, cut into large cubes
3 tbsp. grated ginger
1 tbsp. crushed garlic
100 g natural yogurt
1 tbsp. chili powder
2 tsp. turmeric
2 tsp. sweet paprika
1 tbsp. ground coriander
2 heaped tsp. ground cumin
2 tsp. cumin seeds
10 cloves
4 cinnamon sticks
14 green cardamom pods
3 brown cardamom pods
5 bay leaves
10 dried plums
1 tbsp. salt
8 peppercorns, ground
4 long green chilies, 3 left whole, 1 finely sliced
3 medium potatoes
500 g basmati rice, soaked for 30 minutes
1 tbsp. saffron threads soaked briefly in milk
4 medium tomatoes, cut into thin wedges
1 bunch coriander, chopped
1 bunch mint, chopped
onion rings, fried until dark brown and caramelized
25 g sultanas
METHOD:
Heat a little vegetable oil in a large saucepan and fry the onion until golden brown. Add the goat and fry for a few minutes. Stir in the ginger and garlic, then add the yogurt, ground spices, whole spices (reserve 8 green cardamom pods for the rice), bay leaves, dried plums, salt, and pepper. Add the whole chilies and 250 ml water. Cover and simmer for 45 minutes.
Meanwhile, boil the potatoes whole until tender, then drain and cut in half. Keep warm. Drain the rice and boil with the reserved cardamom. When cooked, drain and put half into a bowl. Add the saffron milk and stir until the rice is evenly yellow. Keep the plain and saffron rice warm.
Combine the tomato, coriander, mint and sliced green chili. Add one-third of the tomato mixture to the goat curry. Cover and cook for a further 5–10 minutes.
Spoon half of the plain rice onto a large serving platter. Top with the goat curry. Spoon over half of the saffron rice and scatter with half of the remaining tomato mixture. Scatter with the boiled potatoes, then add final layers of plain rice and saffron rice. Scatter with the fried onion. Top with the remaining tomato mixture then sprinkle over the sultanas. Serve immediately. OMG! You guys would love to have it on every weekend
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