With Cabrito Goat Meat thanks to James & Sushila from Cabrito for these
Kid Leg Roasted Over Rice with Cinnamon
Ingredients
1.5 kg kid leg
250g Basmati rice
2 tablespoons (or thereabouts) olive oil
3 tsp ground cinnamon
Salt (a good heaped teaspoon for seasoning the chicken)
2 onions, peeled and diced
1 whole cinnamon sticks
3 cups hot chicken stock or boiling water (500ml)
10 cardamom pods
2 tsp whole allspice
4 bay leaves
Freshly ground black pepper on the table
Method
Preheat the oven to 180oC
Soak the rice in a bowl of cold water for 30 minutes.
Rub the kid with 1 tablespoon of olive oil, salt and ½ the ground cinnamon.
Heat a large deep heavy bottomed casserole pan- that has a lid, add the remaining olive oil over a moderate heat and add the kid.
Put the pan un-lidded for the time being in the hot oven roast for 20 minutes per 500gr for well done, or 15 minutes per 500gr for pink.
Meanwhile, grind the rest of the cardamom and the allspice, leaving the cinnamon stick whole.
Drain the rice.
Remove the pan from the oven and remove the kid to a plate. Leave the oven on.
Put the pan on a low heat and add the diced onion and the rest of the ground spices and remaining bay leaves to the pan. Add a pinch of salt and cook
the onions in the fat and olive oil, stirring often, until soft and sweet, about 8 – 10 minutes
Add the well-drained rice to the onion mix and stir well.
Make a well in the middle of the rice mixture and place the kid in it. Add the hot stock or water.
Bring the pot to a simmer and then return the pan to the oven with the lid tightly on.
Cook for about 20 – 25 minutes until the rice is cooked and the liquid is absorbed.
Remove from the heat and allow the dish to rest for 10 minutes with the lid on.
Serve with wedges of lemon to squish at the table and give the rice a final seasoning with salt and generous grinding of fresh black pepper.
North Indian Bihari Goat Kebab
Ingredients
600g diced kid (or use kid chops)
500g new potatoes – peeled and cut into bite-size pieces
1 small red onion – ½ very finely chopped, ½ thinly sliced
2 cloves of garlic – finely chopped
Fresh ginger – finely chopped to make 2 tsp
50g fresh papaya or mango (or if you can find papaya powder use that – or even amchoor – dried sour mango powder)
2 tsp garam marsala
1 tsp poppy seeds
1 tsp chilli powder – or more to taste – go quite hot if you like!
A big pinch of ground star anise or ground fennel
Method
Blend the fruit with the garlic, ginger, ½ tsp salt and the spices to a smooth paste.
Mix the paste with the meat then thread onto skewers and leave to one side for up to one hour.
Grill over a medium hot flame for 3 – 5 minutes on each side or until beginning to char around the edges and cooked through or to your liking.
Best served wrapped in paratha or in a soft roll with a squeeze of lemon juice and a big pinch each of chopped onions and parsley.