查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
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GVUz Oil, for frying HS!k-GVv
1kg goat shoulder, cut into chunky piecest dVo[%\
Pinch turmeric
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V7`c-]MKd6_ 1 tsp yellow mustard seeds%XbY)Z*oh0hgS6I
1 cinnamon stick
c1LrkP'g-Q8v 4 cardamom pods, crushed
Ja.@'oZ R`TY 6 curry leavesR%M-kH:P ^ t
1 tsp garam masala;pvl
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1 tbsp soft light brown sugarko'sI H1j
1 x 400g can chopped tomatoes
$i6vN SRp;b:XFh 400ml chicken stockQ*t.x
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For the spice paste
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5A nb%YL8X8O 1 onion, chopped
kSl B0^ 3 cloves garlicm.U*}~l&?]c
3 chilliesI^F Kz-wm
2.5cm piece ginger
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O;T8[ Splash of oil{O4doa c&v&CO
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To serve1z%@ Nd{)Q
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Desiccated coconut, toastedn Ph5AFQIS
Coriander, lime and coconut rice, to serve
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Put all the ingredients for the spice paste in a food processor and blend until smooth.
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F.\WhRJ 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.T"ZTu8T Ki

4A(kX {0K1nE#N'Q Add the spices, sugar, chopped tomatoes and stock, then bring to boil.
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Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.
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Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]