For the goat:
Ingredients:
1 goat leg and 1 goat shoulder (scored)
1 tablespoon whole cumin
1 tablespoon black pepper
2 tablespoons paprika
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2 teaspoons ginger, minced
Salt to taste
1/2 cup vinegar
140g tomato paste
1/2 cup Vegetable oil
Method:
Prick or score the goat meat. Mix all the above ingredients with the vegetable oil to make your marinade.
Stuff some garlic cloves in the goat where you pricked, pour in the marinade over the goat and tightly wrap with foil ensuring no air will go through while roasting.
Roast in the oven for four hours. When you remove from the oven you will see how magical the meat will be so tender that it will fall off the bone.
For the rice:
1/2 kg potatoes, sliced and fried
2 tablespoons of vegetable oil
2 onions, diced
1 teaspoon garlic ginger, mince
1 tablespoon whole pilau mix
1 tablespoon sunrise curry powder
Salt to taste
2 cups basmati rice
3 cups water or stock
Method:
In a pan over medium heat, pour the oil and sauté the onions until golden brown.
Go in with the garlic ginger mince, pilau mix, and curry powder then add in the rice.
Mix well then go in with the salt to taste. Add in your water or stock and bring to a simmer until all the liquid evaporates.
Arrange your fried potatoes on top of the rice cover it with a tight lid and let it steam until fluffy. Once cooked, fluff up the rice.
Pour the rice on a platter and place the goat meat over the rice. Pour some extra gravy from the goat over the top and enjoy the feast with family or friends.