400g jar ghee (clarified butter)
3kg goat meat on the bone - cut into convenient sizes
1 onion - sliced
1 litre stock
750g long-grain white rice
small packet saffron strands
100g pine nuts - lightly roasted
50g dried cranberries or sultanas
1 Crush the juniper berries and mix with the other spices into the ghee. Rub well into the goat pieces and leave to season.
2 Brown the goat on a hotplate or in a heavy-based pan, then place into a cast iron cooking pot. Slices of onion on the bottom of the pot will stop the meat from sticking. Pour over the stock.
3 Cook slowly for a minimum of 3 hours, basting from time to time to ensure the meat stays moist.
4 Cook the rice and add the saffron.
5 Drain and stir through the pine nuts and dried cranberries.
6 Serve the goat on a bed of rice, spooning the liquid over the top.