Spiced Leg of Goat with Rice in Pomegranate Broth

Traditionally, the leg of goat is cut up (keeping the bones), heavily dusted with salt, spices, and ground dried pomegranate arils, then hung from a clothesline in the sun for several days to dry completely. It is then used to make the broth in which the rice is cooked. The result is very tasty. Here, I’ve used fresh leg of goat instead.