查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
%_4odfE Oil, for frying
H+D2lP s%K A-G 1kg goat shoulder, cut into chunky pieces
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},uha%H Pinch turmeric
\m&^0GX,h 1 tsp ground cuminPO
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1 tsp yellow mustard seedsY GF_9W
1 cinnamon stick3b(iPlT1Gs"^7i0\{4W
4 cardamom pods, crushedR}g2u X:D7g
6 curry leaves+~Y.`+]-~y
1 tsp garam masala mt?]:T~7F,YN'P
1 tbsp soft light brown sugar+q};e}ql(W&Z5o_n
1 x 400g can chopped tomatoes
w n-wRH(iFj+f7Z 400ml chicken stock
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For the spice paste&Li4?'p'?/z:pa
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1 onion, chopped SJ9J!c I
3 cloves garlic
zK3zj-Pv!MCl9T+U3o 3 chilliesC(iMUxez${
2.5cm piece ginger
3cWO2IKU7rBj2? Splash of oil\.W,G)FM'Tp
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Desiccated coconut, toasted
mO`4dN.S;o 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.c%int r'C
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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.(n1sW(O[Y1V&Rh
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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.zMOaa'A0R

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Y@2tO [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]