Cardamom

Indian inspired Goat Rillette

by:
December 18, 2011
Author Notes

This is a recipe I came up with when I was making Charcutepalooza rillettes. I had gotten some goat to experiment in the kitchen with and so it was an opportunity to play. —Janis_

  • Makes 2 cups
Ingredients
  • 4 to 5 tablespoons ghee (purified butter)
  • 2 pounds goat stew meat
  • 1 pound pork belly or scraps with fat, cut in 1 1/2 inch cubes
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon finely chopped or lightly crushed ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons salt
  • 1 cup water
  • 1/4 cup lard
  • 10 cloves
  • 1 cinnamon stick, 2 inches long
  • 2 black cardamom pods
  • 3 Green cardamom pods
In This Recipe
Directions
  1. Make sachet with: 10 cloves 1 cinnamon stick, 2 inches long 2 Black cardamom pods 3 Green cardamom pods
  2. Melt 1tbl of Ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds.
  3. Add onions and sauté until golden brown, about 8 to 10 minutes
  4. Add garlic and sauté 2 to 3 minutes, or until golden brown
  5. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Let cool down and puree all together in cuisinart. Put aside.
  6. Melt remaining ghee on medium heat in the same pot. Add pork and goat meat to pot. Mix in the pureed spices and onion. Bring to a simmer. Add sachet, salt and water. Let cook until meat is falling off the bone (about 3 - 4 hours). Add liquid (water, wine, whatever as needed so that the meat doesn't completely dry out but not too much
  7. When done let cool enough so that you can handle. Remove sachet and any bones. Put meat into Cusinart and pulse until the meat is a course texture. Put meat into sterilized jars. Let cool overnight. Keeps about 2 weeks. Longer if you add lard to the chilled jars to seal.

See Reviews

See what other Food52ers are saying.

  • trampledbygeese
    trampledbygeese
  • Janis_
    Janis_
  • Greenbasket
    Greenbasket
  • davegorf
    davegorf
Review