查看完整版本: curry goat〔已檢〕

curry goat〔已檢〕

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Oil, for frying6jO"^%a$`_
1kg goat shoulder, cut into chunky pieces
-A+t Eh5\ ? }HP { Pinch turmeric
^&r~ T ^Y 1 tsp ground cumin
{T^+q&V~9nm 1 tsp yellow mustard seeds${-oW+po ?#[,H
1 cinnamon stick
X.g+Ut"k{ 4 cardamom pods, crushed
]8eqU8w(VX)I 6 curry leaves ];?0m6r2L\
1 tsp garam masala%`;?j2f(n.h2Z
1 tbsp soft light brown sugar
0f.hG(R(]"f"l|&B6R 1 x 400g can chopped tomatoesx-`0|3flp:f!x"Zf
400ml chicken stock
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For the spice paste
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1 onion, chopped
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3 chillies
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Splash of oilZm
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P2d+L C&H*M To serve{Dnj1[7I2b{
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Desiccated coconut, toasted
2@?}3T4U4O)t Coriander, lime and coconut rice, to servee'\"eB~cn(Q6ly
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y@9^9~zxP&T 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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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.
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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.UzU|:U
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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]]