查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
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X8|(JoM'PZ!v+d Oil, for frying%Ulil-o"g}#U;g
1kg goat shoulder, cut into chunky pieces(D_b8oL.I%L"J
Pinch turmeric@4tV0{?8`*L2R
1 tsp ground cuminCkgI5kIE:g
1 tsp yellow mustard seeds
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4 cardamom pods, crushed0h-z'zOz8G$p
6 curry leaves
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1 tbsp soft light brown sugarA1R9j$q1n~5MP
1 x 400g can chopped tomatoes
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Y 400ml chicken stock
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For the spice paste
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1 onion, chopped M)Aw5P3I(umL2|
3 cloves garlic
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aQ;tssUE 2.5cm piece ginger(pwP$t.e.V^["V
Splash of oil
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m'iRp+P%g To serve
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Desiccated coconut, toasted{9zd,kU7K&G@
Coriander, lime and coconut rice, to serve
mpZ!r:I Method
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m[8Z9Jv Put all the ingredients for the spice paste in a food processor and blend until smooth.
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!e z]I.iJm 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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rE%DdnA^ 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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0cYF4Y4y n)W1y;NdM 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.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]