查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS-@ iZ+@*WX
Oil, for frying
Mh]t+l+] 1kg goat shoulder, cut into chunky piecesX;z3|s-u:J|gd
Pinch turmeric cTQ%b/q#Cc/X
1 tsp ground cuminuO g8`9hh"HXB
1 tsp yellow mustard seeds
K,NA3p{2Q@ 1 cinnamon stick0Wy_X(hU
4 cardamom pods, crushedS%h*s`7g~7Z;Y4u#u
6 curry leavesDLlb7I;@XsX,e
1 tsp garam masala
y7|MUcXSH.ya 1 tbsp soft light brown sugarD(OGdE9KlCo's
1 x 400g can chopped tomatoes!by'\4DH5S"J`
400ml chicken stock
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!k"A4|8[~r For the spice paste
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1 onion, chopped LH3o a w@
3 cloves garlic
/c*r}(_7vml,P7@ 3 chillies
"B*ZQg1[Z*| 2.5cm piece ginger'Go"b9S_{8@5x:}
Splash of oilV\N&GDN!l

$wF7c;{dls M To serve
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Desiccated coconut, toasted
:uW:F}b5et8qz"W Coriander, lime and coconut rice, to serve+{E2hDY
Method
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!Vn,O1x"o&BN*`*H] Put all the ingredients for the spice paste in a food processor and blend until smooth.
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Heat a large heavy-based frying pan over a high heat, add a splash of oil and quickly fry the goat meat in small batches to caramelise the outside, then set aside.
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In the same pan, fry the spice paste over a medium heat for about 6 minutes until it thickens slightly. It should become really fragrant while it’s frying.
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Add the spices, sugar, chopped tomatoes and stock, then bring to boil.
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P!rLh;My3S Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.dKW J3_4zH v x
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Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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H'dnfYJ&Q5r [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]