Spicy, juicy rice with goat meat — Nasi Kebuli Kambing

Ingredients for 6 servings:

• 1 kg goat meat with meaty bones, frozen
• 2 tbsp oyster sauce
• 2 tbsp sauce (bulgogi sauce)
• 30 g papaya pulp, pureed
• 2 tsp baking powder
• 40 g carrot(s)
• 1 m.-sized vegetable onion(s)
• 15 g garlic clove(s)
• 20 g ginger
• 30 g spice lily (aromatic ginger)
• 4 lemon leaves
• 1 tbsp turmeric powder
• 1 tbsp cardamom powder
• 1 cinnamon stick(s), approx. 8 cm
• 1 star anise
• 6 cloves
• 600 g water
• 15 g broth powder (mushroom bouillon, granules)
• 12 small onions, red
• 6 medium-sized garlic cloves
• 80 g cucumber(s)
• 2 m.-large tomato(s)
• 60 g black seedless grapes
• 6 snake beans, approx. 75 cm
• 18 small radishes
• 12 m.-large snow pea(s)
• 60 g carrot(s)
• 1 tsp broth powder (mushroom bouillon, granules)
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, leveled nutmeg, freshly grated
• 60 g orange juice
• 40 g tomato juice
• 6 tbsp white wine vinegar, mild
• 70 g onion(s), red, small
• 8 g garlic cloves
• 40 g carrot(s)
• 400 g broth
• 120 g basmati rice
• 100 g walnut kernels
• 60 g pistachio kernels
• 60 g raisins
• 50 g butter
• 6 tbsp extra virgin olive oil
• 40 g pistachio kernels
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

A festive main course served with crisp salad.

Thaw the meat. Mix all the remaining ingredients with the meat until smooth and then cover and marinate the thawed meat overnight in the refrigerator, stirring frequently. Strain the mixture the next day. For the broth, wash, peel, and thinly slice the carrot. Peel and chop the onion. Squeeze the peeled garlic cloves. Peel the ginger and lily of the valley and slice thinly across the grain. Wash the lemon leaves and use them whole. Have the remaining ingredients, from turmeric to cloves, ready. Bring the water to a boil and dissolve the mushroom broth. Add the meat and all the remaining broth ingredients and simmer with the lid on for 1.5 minutes. Stir occasionally. Meanwhile, for the salad, peel and finely chop the onions and garlic cloves. Cut off both ends of the washed cucumber, peel it zebra-shaped, halve lengthwise, and remove the seeds. Cut the halves into thirds lengthwise and then cut crosswise into approximately 3 cm long pieces. Remove the green parts from the washed tomatoes, quarter them lengthwise, and remove the green and white stem ends. Cut the quarters into thirds crosswise. Halve the washed grapes lengthwise. Cut the washed runner beans crosswise into approximately 3 cm long pieces. Wash and trim the radishes and cut them crosswise into thin slices. Wash and trim the snow peas and halve them diagonally. Slice the washed and peeled carrot diagonally into thin sticks. Place all the salad ingredients in a bowl and mix well. Mix all the dressing ingredients in a bowl until smooth and set aside. Strain the meat and let it cool slightly. Set aside the stock. Separate the meat from the bones. Remove and discard the skin, tendons, and fat. Remove the lemon leaves, cinnamon stick, star anise, and cloves from the sieve. Strain the meatless remainder through the sieve into the stock. Chop larger pieces of meat to about the size of your thumb and set aside. Cut smaller pieces to about 1 cm, leaving even smaller pieces. For the rice, peel and chop the onions, garlic cloves, and carrot. Heat the broth and add the washed and well-drained rice and the small pieces of meat. Simmer with the lid on for 12 minutes. After 8 minutes, add the onions, garlic cloves, and carrot and mix well. Remove from the heat and let cool on a larger surface. Mix the walnuts, pistachios, and 100 g of the broth into the rice. Arrange the rice in a cone on a large plate. Arrange the large pieces of meat around the cone and top with a knob of butter. Add 500 g of water to a wok. Place a cup filled with water in the wok. Place the plate on top and cover with a suitable lid. Steam the rice for 30 minutes. 10 minutes before the end, mix the dressing into the salad, and 9 minutes later, add the olive oil. Divide the finished Nasi Kebuli Kambing among the serving bowls, garnish with pistachios and, if desired, flowers and leaves. Add the salad, serve, and enjoy. Note: If you have any broth left over, serve it as a dip.