查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
5Kqy#}"yYkd Oil, for frying
8nh`;mS%RKj#s+U(s 1kg goat shoulder, cut into chunky pieces&b5L*C
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Pinch turmericv!mS6yg-IFA
1 tsp ground cumin
"US%E5@V"Q"D 1 tsp yellow mustard seeds\q$etl/I
1 cinnamon stick
(h$_&sU1j0~X,Ap 4 cardamom pods, crushed]4SB| I)qL
6 curry leaves3x7O/i0O/D(FJ,i/[
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1 tsp garam masala
9l/|0Z*I9E@u6Y0l'KC 1 tbsp soft light brown sugarT$r!r9[n@ hE5N
1 x 400g can chopped tomatoes0}7a VIxm{
400ml chicken stock
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d;Lx1g3g:w For the spice paste
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1 onion, chopped
6|Y k,G#D7S GCs 3 cloves garlicGz1ot*G.U
3 chilliesKSDqp)h4F
2.5cm piece ginger
"p;OR C*?~.U0\1]Ev8zT Splash of oil
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To serve;}1`,fA b/Gf
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Desiccated coconut, toasted
To8M W[_1v"s Coriander, lime and coconut rice, to serve
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Put all the ingredients for the spice paste in a food processor and blend until smooth. Bo}IulX$LM

XJ oAjO 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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r2nj*rjO s 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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'Vi ?cME7qo/\ Add the spices, sugar, chopped tomatoes and stock, then bring to boil.&|"XyJdc \

%w,?D(]/r)]B1E-s^%_ Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.?vf/x1r1XZ

w6x2mO*| Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.Yc['i*Yi5dI

B3c,n P;h#Gn [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]