Goose and Gander Kitchen – Caledon
350g Basmati rice (soaked for 30 mins)
400g lean ground beef or lamb
1 large onion, chopped
1-inch piece of cinnamon bark
4 cardamom pods, bruised
Pinch of saffron
1 teaspoon of Indian red chili powder
Pinch of salt
3 tablespoons of plain yogurt
1-inch piece of ginger, minced to a paste
2 garlic cloves, minced to a paste
½ cup milk
1 cup chicken stock or beef stock – Landman Gardens & Bakery
Juice of 1 lime
Fresh mint leaves
Raisins or diced dried prunes
- Set oven to 300 degrees F.
- Cook the rice in salted water until it’s about 50% cooked (not more); strain and set aside.
- Mix the saffron and milk in a glass measuring cup and give a quick stir. Let sit.
- Heat 2 tablespoons of cooking oil or ghee in a Dutch oven or deep pan. Add the diced onion and cook until translucent. Add the whole spices and fry, stirring constantly, for 2 or 3 minutes.
- Next, add the ground meat, ginger and garlic, and fry until beef browns and is fully cooked.
- Mix in the plain yogurt and chili powder, cook over low for 3 or 4 minutes, then take off heat.
- Here, you can either use a clean Dutch oven, or remove the meat mixture from the one you’re using, and set it into a bowl while you layer. Just make sure that the container you’re using is ovenproof, had a fitted lid and is deep enough to accommodate all of the rice and beef filling.
- Layer the ingredients in the Dutch oven or pot as follows:
- Rice, beef mix, ¼ cup of saffron milk, squeeze of lime, mint leaves, dried fruit. Rice should be the last layer that goes in before adding the chicken stock.
- Cover with a layer of foil or parchment paper, pop the lid on and bake for 15 minutes.
Foodie Feast Road Trip
This season, fill your holiday table with dishes from around the world
Our small historical towns are brimming with local produce, flour, meat, craft beer, wine and cider, that will check-off every ingredient needed to create an international feast.