Today we make goat mandi rice, a savoury dish that can be enjoyed by the entire family.

For the goat:

1 goat leg

Salt to taste

1 teaspoon black pepper

1 teaspoon garlic, minced

1 tablespoon tomato paste

1 tablespoon vinegar

What to do:

Mix all ingredients together. Apply the paste over the goat leg. Cover with foil and ensure it is airtight, and that no steam can escape so that it cooks evenly. Let it stay in the marinade for an hour.

Bake the meat in an oven at 180°C for three to four. Alternatively, break the goat leg into two pieces and cook in a pressure cooker with two cups of water for an hour, and your meat will be super tender. (NB: When using a pressure cooker, you do not need to wrap the goat leg in foil.)

Remove from oven and let it rest for about 15 minutes, before removing the foil and serving it over the rice.

For the rice

2 tablespoons oil

2 onions, sliced

1 sweet pepper diced

1 tablespoon curry powder

2 beef cubes

3 cups basmati rice

6 cups water

1 egg

Half cup sweet corn

1 teaspoon saffron diluted in a quarter cup of water

Quarter cup raisins

Salt

Coriander leaves

What to do:

In a pot over medium heat, pour the oil and sauté the onions until golden brown.

Add the sweet pepper and curry powder. Mix well and add the beef cubes. Sauté until fragrant.

Put in the rice, mix well and pour in the beaten egg. Mix, and pour in the water and bring to a boil.

Throw in the sweet corn. Now sprinkle the salt, and cook until all the water has evaporated.

Add the saffron (optional), followed by the raisins. Cover with a tight lid and let it steam on low heat for about 15 minutes, or until the rice is fluffy.

Garnish with coriander. Serve the goat and rice on a platter.