Kid Goat Raan
Kricket started life as a pop-up in a shipping container in Brixton, and was such as success that it has grown into a modern Indian restaurant in London’s Soho. This is probably one of my favourite dishes in the book. Anything with a litre of double (heavy) cream in it is OK by me. The recipe looks … unconventional, but stick at it. It comes together beautifully in the end.
Serves 10
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
2 tablespoons vegetable oil
1 leg of kid
3 tablespoons Kashmiri chilli powder
2 tablespoons salt
3 star anise
2 cinnamon sticks
6 whole cloves
8 black peppercorns
2 black cardamom pods
4 green cardamom pods
600ml/2½ cups malt vinegar
1 litre/4 cups double (heavy) cream
pinch of saffron strands, soaked in a little warm water
2 tablespoons garam masala
chopped mint leaves and pomegranate seeds, to serve
In a small food processor or blender, blitz the ginger and garlic together with the oil to form a smooth paste. Rub the leg all over with the paste, the chilli powder and salt, and leave to marinate overnight in the fridge.
Preheat the oven to 200°C/400°F/gas mark 6. Place the leg in a large casserole or pot that has a lid, add the whole spices, vinegar and enough water to just cover the meat. Cover and cook in the oven for 30 minutes, then reduce the heat to 170°C/325°F/gas mark 3 and cook for a further 4–5 hours, until the meat is falling off the bone.
Remove the casserole from the oven, take the leg out of the braising liquid and set aside until cool enough to handle. Transfer the braising liquid to a pan and
boil over a high heat until thickened and the salt levels taste correct. Strain into a clean pan, reduce the heat and add the cream, saffron and its soaking liquid, and the garam masala. Simmer for a further 5 minutes, check the seasoning and set aside to cool.
Meanwhile, pull away the meat from the bone and set aside.
When you are ready to serve, heat a frying pan over a high heat and sear off the meat in small batches to give it a nice crispy exterior. Return it all to the frying pan, add the braising sauce and stir through the goat until it is nicely coated.
Serve the raan sprinkled with chopped mint and pomegranate.