查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
Hf0BYBB Oil, for frying
)["UCH.~JF9mA 1kg goat shoulder, cut into chunky pieces
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D1h%Nc Pinch turmeric
p:n/|P*Hl8CN 1 tsp ground cumin-g[ K"Hm(Zgz
1 tsp yellow mustard seeds
MWPChf!A 1 cinnamon stick5JgkI+c8Q8D
4 cardamom pods, crushed
Fw]$u8@%L+KJ#Q 6 curry leavesB2F F qvz9m3q
1 tsp garam masala
_T)p uD 1 tbsp soft light brown sugar
*q:J(d!D(Fy2T0Z 1 x 400g can chopped tomatoes r`P$Uz7`
400ml chicken stock
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For the spice paste8S.M {*?;C ty

n BG,]M;FT3^%uta 1 onion, chopped)W0B%t Ly
3 cloves garlic+MUG&_@4x/cC[.M
3 chilliesbl3[)@Y\w
2.5cm piece ginger%@Nt\)o*bDQv
Splash of oilc E.AO.w3]Mo5IE6J
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To serve
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Desiccated coconut, toastedd4[2T ^6Q$Nc6T ?B
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.2V-r.D^-aL

9q'hKZ9P6@va 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.\PE:Imp

:UKxHB,tc 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.K[UkE.[ {

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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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`$Sn1UVD6Mp:F Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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[ sY Fq [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]