查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS AKdR3O&z
Oil, for frying%p&x&Y&v!j FvY*Jl0O
1kg goat shoulder, cut into chunky pieces
&cA Z/_ix Pinch turmeric
rN$aZ+R 1 tsp ground cumin~G6k'X%]fW O{NG
1 tsp yellow mustard seeds
9jRFF9wa8O"He j 1 cinnamon stick
rJ1@[)`3I*Vmdi"x 4 cardamom pods, crushed
;h'X.x6zpNB-pZ s 6 curry leaves
]M*Z} |hQ#g y 1 tsp garam masalafAG E?9I!N
1 tbsp soft light brown sugar
Ku%L1Uc 1 x 400g can chopped tomatoes
7i4{+flq[P 400ml chicken stock'q/q/N@'z9U/uX)_
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For the spice paste
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b?S1v0w7r7l5A 1 onion, chopped
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ks'b;A"f 3 cloves garlicB X1?e[:`5\|]
3 chillies
-Y_ h|%BtZP:\? 2.5cm piece gingerJ1SJ2T)C7rVA~
Splash of oil
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To serve
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5i ^6K|4h2yV Desiccated coconut, toasted
VT9R-|0ZT.O/z Coriander, lime and coconut rice, to serveB:I{7P r
MethodRX2muf/BO
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Put all the ingredients for the spice paste in a food processor and blend until smooth.4`ZZt@u
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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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_t Add the spices, sugar, chopped tomatoes and stock, then bring to boil.
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6C7c N-uv*`[| 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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qw5iG2F.W 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]]