chris9510 2012-8-27 13:12
curry goat〔已檢〕
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Oil, for frying
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1kg goat shoulder, cut into chunky pieces
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Pinch turmeric
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1 tsp ground cumin){xr |y!c6a,L'F1g
1 tsp yellow mustard seeds$xR9E C~
1 cinnamon stick ?K t%u JF3l@
4 cardamom pods, crushed3H:?mV
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6 curry leaves~8Tr/n
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1 tsp garam masala(D,O%O2RC!T6`i6\8]
1 tbsp soft light brown sugar
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1 x 400g can chopped tomatoes0F7}#N.L7v(k X
400ml chicken stock
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For the spice paste,L2Y$~!f8N"X k+x
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1 onion, chopped
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3 cloves garlicP?7G _5LP
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3 chillies
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2.5cm piece ginger
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Splash of oil
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To servev%z"w^
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Desiccated coconut, toasted1| Dp0kJ ^ e,]
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. Zn7Z YpH~
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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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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.^8IK9rKy
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]