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Goat & Broad Bean Pilaf by Tom Hunt

Goat & Broad Bean Pilaf by Tom Hunt

Serves pea 4 Clock icon 1 hour 25 minutes
Pilaf is a delicious and aromatic Middle Eastern dish made of rice cooked in a rich broth of onions and spices. It works brilliantly with the richness of goat meat. It’s in the same family as an Indian pilau or biryani. Pilaf will keep really well for 4 days. It’s delicious cold the next day or reheated. Just make sure it’s properly refrigerated and piping hot right through when reheated.

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Here's how you do it

  1. Preheat the oven to 160ºC. Sear the diced goat meat in a hot pan with olive oil and salt for 10 minutes, or until browned on all sides.
  2. Meanwhile, in an ovenproof dish, gently fry the sliced onions in olive oil for 15 to 20 minutes, until they are soft and caramelized.
  3. Add the coriander, garlic, broad beans and cinnamon and fry for a further 2 minutes.
  4. Finally, add the rice and stir, coating each and every grain with oil, onion and spice.
  5. Add the goat meat and 450ml of 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, or until the water has evaporated.
  6. Serve with yoghurt, torn mint leaves and lemon wedges.

Recipe from The Natural Cook by Tom Hunt. Quadrille Publishing.

Ingredients

  • 200g kid goat leg, diced
  • olive oil
  • 2 onions, peeled and sliced
  • 1 tbsp ground coriander
  • 1 clove of garlic, peeled and roughly chopped
  • 500g broad beans, podded
  • a small piece of cinnamon bark
  • 150g wholegrain basmati rice
  • yoghurt, to serve
  • ½ lemon, to serve
  • fresh mint leaves, to serve

Suitable for

  • Gluten free