Spicy Goat Curried Rice Pilaf

Combine goat meat red wine vinegar and salt in a large pot. Pour in enough water to cover by 1 inch. Bring to a boil; cook until goat is tender about 1 hour. Drain reserving stock. Rub sage leaves over goat.

Place basmati rice in a large container and cover with several inches of cool water. Let soak about 30 minutes. Drain.

Heat sesame oil in a large pot over medium heat. Add onion garlic and ginger; cook and stir until onion is browned about 10 minutes. Stir in garam masala basil coriander and ground rosemary; cook until fragrant about 30 seconds.

Stir goat and chile peppers into the pot; cook and stir flavors combine 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking until browned about 10 minutes.

Melt ghee in a large skillet over medium heat. Add curry powder and fenugreek; cook until fragrant about 1 minute. Add drained basmati rice; stir until evenly coated with ghee 1 to 2 minutes.

Pour rice mixture over goat in the pot; do not stir. Pour in 6 cups reserved stock. Bring to a boil; reduce heat to low and simmer covered until rice is fluffy and tender 15 to 20 minutes. Remove from heat and let stand for 20 minutes before uncovering.