This recipe is from James Whetlor’s cookbook, Goat: Cooking and Eating. If you can manage to get the bottom of the pilaf to caramelise (without burning!) you will have additional texture.
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Ingredients
- 50g/3 ½ tablespoons butter
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 cinnamon stick
- ½ teaspoon ground allspice
- ½ teaspoon Turkish chilli flakes, plus extra for sprinkling
- 2 bay leaves
- 1 x 400g/14oz can tomatoes
- 400g/14oz leftover roasted or braised kid, cut into big chunks
- 1 small, sweet pointed cabbage, quartered and boiled for 2 minutes, then drained
- 300g/1 ¾ cups coarse bulgur wheat, soaked in water for 10 minutes, then drained
- 500ml/2 cups kid stock (or use chicken stock or water)
- Salt and freshly ground black pepper
To serve
- Yoghurt
- Small bunch of mint, to serve
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Method
- Melt half the butter in a pan, add the onions and fry for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 2 minutes. Stir in the spices and bay, ½ teaspoon salt and the tomatoes, and cook for 10 minutes to thicken.
- In a large pan, fry the cooked meat and cabbage in the remaining butter until just coloured, then add the drained bulgur wheat. Add the tomato mixture with the stock, bring to the boil, cover and simmer gently over a low heat for 15–20 minutes,until the bulgur is tender and the stock has been absorbed. Check the seasoning. Serve the pilaf spooned with yoghurt and sprinkled with the herbs and more chilli flakes.
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