chris9510 2012-8-27 13:12
curry goat〔已檢〕
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Oil, for fryingkk9zWd(]sx
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1kg goat shoulder, cut into chunky pieces
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Pinch turmericM [R-S
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1 tsp ground cumin F&M&KJ K|)H
1 tsp yellow mustard seeds
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1 cinnamon stick
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4 cardamom pods, crushed
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6 curry leavesm%q k `7YzS[2Nv'A
1 tsp garam masala%vm0L8yQ,X1M#r6p
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1 tbsp soft light brown sugar
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1 x 400g can chopped tomatoes q6i lV
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400ml chicken stockP.Y3}H9i |'z
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For the spice pasteMu0f n"Q:v%It
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1 onion, chopped
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3 cloves garlic
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3 chillies
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2.5cm piece ginger
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Splash of oil l$e/sq
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To serve
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Desiccated coconut, toasted
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Coriander, lime and coconut rice, to serve
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Method
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Put all the ingredients for the spice paste in a food processor and blend until smooth. Tm%L9^a!avE
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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.^pyh,f#y
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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.;R&X Y#iQ9q vG
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Add the spices, sugar, chopped tomatoes and stock, then bring to boil. G&W!sg)x0Ul7[:K{d-z,|
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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.;_[U8F.Q
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]