查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS@/C#KT(CH X
qM-c
Oil, for frying
q9f'J/JC2b['iU 1kg goat shoulder, cut into chunky pieces g3f\WL
Pinch turmeric7w(Rp/d7BD
1 tsp ground cuminF"Lis+k}'m5?X3EXk"j
1 tsp yellow mustard seeds
q7[] Dh
E9iO+P:U 1 cinnamon stick
}r Uv:~;E/LN 4 cardamom pods, crushed
,[+t;U*j)AY*e2[X 6 curry leaves
iI-T ^?}u&v 1 tsp garam masala
3D2\Jf e4kc 1 tbsp soft light brown sugar5`Ju,GhP#[5| B'^ b
1 x 400g can chopped tomatoes$ekTk,b6I Z){
400ml chicken stock6w~,g9I.t
S] h [y x)s d
For the spice paste%L?4`[$d?

xQ7OJL$un5A!G 1 onion, choppedfjX*@;I9mgK:x R y
3 cloves garlic
A"lPy,a |6D 3 chillies
J5f E WR 2.5cm piece ginger
G?4E5\a9GG} kT{S
Splash of oil4cw KC!l._ _I
jNBBHj
To serve7vV8a!l(ShY'b5A([

a8Ql*_4C Desiccated coconut, toasted g],^8[k,B
Mu
Coriander, lime and coconut rice, to serve
U`2iv|~R$p%_
? { Method"Io,zg-_ xX\#D(c-m

z4Iax?*n!y @ } Put all the ingredients for the spice paste in a food processor and blend until smooth.JZ+n(I:eG@lP KS
!J"L8F uM!N?
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.
u;V3^T-U1lOJF(W J
xf@K8Tb#JwQ1f 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.
%UH|:A1sg zqL%Ra"cP G
Add the spices, sugar, chopped tomatoes and stock, then bring to boil.!zAK1z]f
O*s4I8R(gk
hM^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.
&o*C$T8?Ib(Z
r SvFn JVI[!} Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
5m4MVs6p8^

U'D5Z CjD [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]