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Kid Goat Raan
Indian
Sharing plate
Over 2 hours
Lamb
Easy
Serves
10

“Raan is a northern Indian style of cooking meat, equivalent to our Sunday lunch, presented whole or – as we do at Kricket – slow-cooked and shredded. The kid goat is rich and heavily spiced, but if you can’t get goat, try it with lamb leg or beef shin instead. I like to serve this with freshly chopped mint and a scattering of pomegranate seeds.”

Recipe courtesy of
Ingredients
  • 1 kid goat leg
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons Kashmiri red chilli powder
  • A pinch of sea salt
  • 2 fresh Indian bay leaves
  • 3 star anise
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves
  • 1 cinnamon stick
  • 400ml white distilled vinegar
  • About 1.6 litres cold water
  • 500ml double cream
  • A generous pinch of saffron strands, soaked in a little warm water
  • 3 tablespoons garam masala
Method
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Method
  1. Rub the meat with the ginger and garlic paste, chilli powder and a pinch of salt and leave overnight to marinate.
  2. Preheat the oven to 200ºC.
  3. Transfer the leg to a deep ovenproof pan, add the remaining spices and vinegar, then pour in the water (it should just cover the meat).
  4. Cover the pan and cook in the oven for 30 minutes.
  5. Lower the oven temperature to 160ºC and cook for a further four-five hours until the meat is falling off the bone.
  6. Remove from the oven, take the meat out of the braising liquid and allow to cool. The meat is cooked when you can easily pick it from the bone.
  7. Transfer the braising liquid to a heavy-based saucepan and boil over a high heat until it has thickened and the flavours have intensified. At this point, strain the liquid into a separate pan, reduce the heat and add the cream, saffron and garam masala. Reduce for a further five minutes, adjust the seasoning to taste and set aside to cool.
  8. When you are ready to serve, heat a large frying pan over a high heat and sear off the goat to get a nice crispy exterior. Add the braising liquid to the pan and spoon the liquid over the meat until it coats it nicely.
  9. Serve the meat whole, in its braising liquid.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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