Heat a large pan over a very low heat and add the butter. Wait until it’s melted and then remove from the heat. Carefully separate the milk solids from the liquid butter so only the latter remain in the pan.

Increase to a high heat and then put the butter back on the hob for a further minute.

Add the onions and garlic and cook for 3–4 minutes, until it’s brown.

Add the goat and cook for 10 minutes. If the mixture starts to stick, add a few splashes of water.

Add the mixed herbs and a teaspoon of salt and cook for another 5 minutes.

Now it’s time to get stocky. Add the stock and chillies in white vinegar and cook over a medium heat for 20 minutes, or until the meat is tender. Halfway through this step, start cooking the rice.

Finally, stir in the yoghurt and leave for 10 minutes. You can leave it for 20 if you like but we got too hungry to wait.

Serve the biryani with the rice and enjoy the best meal we will probably ever teach you to make.