查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS
FJ]fR{d0W Oil, for frying
i*w!E&a;rI 1kg goat shoulder, cut into chunky pieces
q{*w8|{?1GM,Q"eV6NlO Pinch turmeric
T X3z @NB,G 1 tsp ground cuminP!L ?Q T$N7jC
1 tsp yellow mustard seedsD/n,r(c&nq CKyN1~X]
1 cinnamon stick
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y(G.a8iQ 4 cardamom pods, crushed
6lD-wJ*u2X 6 curry leaves
*q ]oE&Ni 1 tsp garam masala O!C%E{ Wc
1 tbsp soft light brown sugar
z+~y^7?aN 1 x 400g can chopped tomatoesf$|Qn-g|+S e
400ml chicken stock
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"Lv-RZt^A For the spice paste
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1 onion, chopped
^rHg-]!q!HB 3 cloves garlicR4{3m`MF
3 chillies.KE
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2.5cm piece ginger
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o)~?)p0u-C7N Splash of oil
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To serve7ma|Be

8n7ZhM _9D+v jc:R Desiccated coconut, toasted
ap:rflOfqF Coriander, lime and coconut rice, to serveyiu/k(m
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Put all the ingredients for the spice paste in a food processor and blend until smooth.].i(O0_t
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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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pcc@O^`:vu&A Add the spices, sugar, chopped tomatoes and stock, then bring to boil.w-_.^??&a*y H
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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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T;T 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]]