查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

INGREDIENTS_,N}:QSiSa+OEP
Oil, for frying
-JxO*Ar1N9`h 1kg goat shoulder, cut into chunky pieces'GHq H|r
Pinch turmeric*b0iL(fO*ka} o
1 tsp ground cumin
0Q1}Nbn$m}5~3L 1 tsp yellow mustard seeds
^jq*]%z]7X,N 1 cinnamon stick6F,oh8mV AO-|
4 cardamom pods, crushed
$n9a([}{&wJ 6 curry leavesI i:e\C9D$R }4m,j,x4R*K
1 tsp garam masalaU5GVNd?.\.mO
1 tbsp soft light brown sugar
/CU,S:j;e[B v 1 x 400g can chopped tomatoesxt\D?9{ t]9i
400ml chicken stock
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For the spice pasteC(PBX|B"P

7r i2u w5iO 1 onion, chopped!G
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3 cloves garlic
0].W9CwZU8j8X2D 3 chillies
JSV#F2o(} 2.5cm piece ginger
;]&hy R*Pd Splash of oilNq5Xg;vT(Q sJ

9_ C1b~a+Y To serve
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W2mzMX&\ Desiccated coconut, toasted!` @ ~1R&\y(oy"CB
Coriander, lime and coconut rice, to serve}P:a+d,p
Method
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Put all the ingredients for the spice paste in a food processor and blend until smooth.
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j__n:VlMz 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.ZmgNQ
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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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,D-s5r"Gl,xxT Add the spices, sugar, chopped tomatoes and stock, then bring to boil. lkq-hK&Q2_l'i2t

Fy!fo``*B Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.]+G/[.M s+`%C
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Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.:I&S(m7TmHH]l(B
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:21 編輯 [/i]]