Any Rice With Goat Meat Recipe

Prepare and brown the meat

Pat goat meat pieces dry with paper towels and season lightly with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs oil in a large heavy pot or Dutch oven over medium-high heat. Add meat in batches, avoiding crowding, and brown on all sides (3–5 minutes per batch). Transfer browned meat to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add remaining 1 tbs oil to the pot if needed. Add chopped onion and cook until softened and beginning to brown, about 6 minutes. Add minced garlic and grated ginger; cook 1 minute until fragrant.

Build the stew

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Add crushed tomatoes, stock, allspice, cumin, smoked paprika, bay leaves, and whole hot pepper (if using). Scrape up brown bits from the bottom of the pot. Return browned goat meat and any accumulated juices to the pot. Bring to a simmer.

Simmer until tender

Cover, reduce heat to low, and simmer gently until goat is very tender, about 1.5–2 hours (time depends on cut). Check every 20–30 minutes and add a little water or stock if liquid reduces too much. For faster cooking, transfer covered pot to a 160°C (320°F) oven for 1.5 hours.

Finish and adjust seasoning

When meat is tender and sauce has thickened to your liking, remove bay leaves and hot pepper. Taste and add remaining 1 tsp salt and remaining 1/2 tsp pepper as needed. Stir in chopped cilantro or parsley. Keep warm until ready to serve.

Rinse the rice in cold water until the rinse runs nearly clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 2.5 cups water, butter or oil, and 3/4 tsp salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let stand, covered, 8–10 minutes to steam. Fluff with a fork before serving.

In a large bowl combine shredded cabbage, grated carrot, and sliced red onion.

In a small bowl whisk together mayonnaise, yogurt, apple cider vinegar, sugar (or honey), 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour dressing over vegetables and toss thoroughly to coat. Taste and adjust seasoning with more salt, pepper, or vinegar if desired. Refrigerate at least 15 minutes before serving to meld flavors.

Divide cooked rice among 4 plates (about 1/2 cup cooked rice per serving if serving 4; see servings). Spoon generous portions of goat stew over or beside the rice.

Serve a scoop of coleslaw alongside the rice and goat meat. Garnish with fresh cilantro/parsley and lime or lemon wedges. Squeeze citrus over the goat or rice just before eating.