Naughty’s Goat Curry Biryani

The curry:

• 1 kilo of goat meat – goat leg
• 1 ½ tbsp chopped garlic
• 1 ½ tbsp chopped ginger
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 1 tsp turmeric
• 4 red onions sliced
• 1 bunch fresh coriander
• 2 tbsp freshly ground garam masala
• 1 tin chopped tomatoes
• 3 fresh salad tomatoes
• 2 carrots, long sliced
• 1 fresh green chilli
• ½ tbsp salt
• 4 tbsp of rapeseed oil
• 1 tbsp fresh cumin seeds
• 2 bay leaves
• 2 sticks of cinnamon
• 1500ml room temperature water

The rice:

• 500g basmati rice
• 750ml water

To serve:

• 1 onion
• Bunch of fresh coriander

Raita:

• 250ml natural yoghurt
• ½ cucumber grated or finely chopped
• 1 chopped onion
• Pinch of salt

• • Wash the goat in water
  • Chop the goat into chunks
  • Add 2 tbsp of the rapeseed oil into a frying pan
  • Once the oil has heated, add the cumin seeds and roast for 1 minute
  • Next add the goat and allow it to sear to be brown on the outside
  • Straight after adding the goat, add the garam masala, garlic and ginger
  • Stir for 5 minutes and then add the chopped tomatoes, fresh tomatoes, chilli, carrots and onions
  • Next add the water, bay leaves and cinnamon
  • Put on low heat and simmer for an hour and a half until you have a thicker sauce
  • Whilst the curry cooks, boil the rice in water until cooked
  • Whilst the rice cooks, fry both of the chopped onion until it starts to brown, then put aside
  • Next make your raita, mixing together half the cooked onion, yoghurt, cucumber and season to taste
  • Once the curry has thickened, you can begin to layer a pot in the following order:
    • Rice
    • Curry
    • Rice
    • Curry
    • Rice

Note: All layers of rice should be thicker than the layers of curry, except for the last layer which should thinner
– Garnish with the fried onion and chopped fresh coriander and serve with the raita