chris9510 2012-8-27 13:12
curry goat〔已檢〕
INGREDIENTS
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Oil, for frying
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1kg goat shoulder, cut into chunky pieces
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Pinch turmeric9pI8yV9V2R
1 tsp ground cuminG,yP2h&]4Yu9U
1 tsp yellow mustard seeds w @G `gQ M
1 cinnamon stick
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4 cardamom pods, crushed G&ZSzPI
6 curry leaves
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1 tsp garam masala
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1 tbsp soft light brown sugar'p v L'e2jH-y
1 x 400g can chopped tomatoes
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400ml chicken stock
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For the spice paste
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1 onion, choppedE!FHBn(F
3 cloves garlic/gjg*j;RO S"~K
3 chillies^,T^-Vv'h!W
2.5cm piece ginger8k@.B8kB+S d%N/g
Splash of oil8{V ik W:{ ?&Q-w8~
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To serve/t I
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Desiccated coconut, toasted c1vC"H9gE2B cN
Coriander, lime and coconut rice, to serve\,?)D-M
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Put all the ingredients for the spice paste in a food processor and blend until smooth.6q2io0n i ~9J,A'EP0yB
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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.6|&R1UN]T R'\
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]