查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS`c:A:X,^ a
Oil, for frying
By;tX4ic.h/kz6d 1kg goat shoulder, cut into chunky pieces
|:n:i` q+V8L6Z Pinch turmeric
'WP-_1t^ 1 tsp ground cumin9Q'x!eN7QM1N
1 tsp yellow mustard seeds%tdc D%B9Y
1 cinnamon stick
WY#X}D-V,yy 4 cardamom pods, crushed
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P@a 6 curry leaves
;_ki"jR_&V5zz 1 tsp garam masala
J)W&Y4}Kfz0DuK} 1 tbsp soft light brown sugaro2nD/C6g6?faL(W
1 x 400g can chopped tomatoes
I-w)VT]8w@'\@F 400ml chicken stock
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For the spice paste
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-`|*Y0U U0L2fj'by 1 onion, chopped
6U0s&x,]o 3 cloves garlicF:^
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3 chillies
2W%tD8g3F[ BA NK 2.5cm piece ginger
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o1mY1B M_ Splash of oiln\ g]}
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To serve
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m&}aF]"k9@ Desiccated coconut, toasted?~0Kv+Z4p8as
Coriander, lime and coconut rice, to serve)g_
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Method
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]5w(C5w+C9@/w Put all the ingredients for the spice paste in a food processor and blend until smooth.
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yVW3l2Q3JS 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.f4w8NP+m'D(B] v
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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.r u7?7Q3X1rpjIK

I!i*N|b%bW Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.G.P PAa

U2yOIUHB,IJ Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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x.^Ac3JD [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]