查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
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1kg goat shoulder, cut into chunky pieces
F0A+am6xRj:G Pinch turmeric
,d{!\,hS~9e 1 tsp ground cumin%O}'e!H+E8K
1 tsp yellow mustard seeds@ WM$u8` f
1 cinnamon stickCF#T8p8tEV.\!s
4 cardamom pods, crushed
Qki.k-^U 6 curry leaves5u!O7y{5zo0J.M
1 tsp garam masala
X4b3k3]\_ @(e| 1 tbsp soft light brown sugar
M$d4P%Ns8bd 1 x 400g can chopped tomatoes2j;Hgp@;IO@ c
400ml chicken stock
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"t$?m4B [N"^y For the spice paste
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1 onion, chopped/])fs8\-P3[j(h
3 cloves garlic
7hpU0iFmIaH 3 chillies
I+g6[eDC 2.5cm piece ginger
,fF'R-Uz5C Splash of oil
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pq&qW-| NR7j,f!xG E1Y To serve
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Desiccated coconut, toastedc6N|H&U;EC
Coriander, lime and coconut rice, to serve/O Z8cP#tF
Method xckj H v4n

1SW#Pio%N Put all the ingredients for the spice paste in a food processor and blend until smooth.
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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.G.\A4w9Z}-Eup%z L
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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.hoOU)}
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Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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i$NB.T9dnl?_ j L [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]