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&F,Oz B[h~:@
Pinch turmeric v PtArn
1 tsp ground cumin/YQi r Qkm&d,uS
1 tsp yellow mustard seeds
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%aZAq:EF 4 cardamom pods, crushed
ay;~ nH\'I3| 6 curry leaves
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.Us)\ A8C)vG 1 tbsp soft light brown sugar
Ul@/p&@,}gdR\ 1 x 400g can chopped tomatoes
4P\8QP2j.w 400ml chicken stock
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9M#Ef&z4Jggj For the spice paste
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PI:U#n3O*U 1 onion, chopped
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3 chillies/Re8h4TpR0g)jK
2.5cm piece ginger3dkf%G(];?G2m7Jo
Splash of oilM7@ l]}amK
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To serve3h$po^Jmh,i6`
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Desiccated coconut, toasted
)w}~9{-R;[/S'v*PV Coriander, lime and coconut rice, to serve;oE`
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Method_'r!d3O`'rf0ib

[:tp%Pc2f 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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4d _N4i%z0} 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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Add the spices, sugar, chopped tomatoes and stock, then bring to boil.JR E,P3~,Occ_
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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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["h;@&t)b[4x Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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$~+H?~H7b [[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]