• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This is a mild korma-type curry. The recipe is taken from the Don’t Call Me Chef column, entitled “Something for the weekend” on the theme of Sunday lunch.


Recipe Ingredient

  • 1kg goat meat on the bone, cut into large (8cm) pieces
  • 5cm piece fresh ginger, plus a big piece with skin on for parboiling the goat meat
  • 1½ cups fresh grated coconut
  • 1 tsp turmeric powder
  • 15 large green chillies
  • 5 big red onions
  • 10 cloves garlic
  • 2-3 tbsp ghee
  • 1kg large potatoes, peeled and cut into 2
  • Juice of 2 large limes
  • Handful of roasted cashew nuts, crushed
  • Big handful of fried shallots
  • Salt to taste
  • Mint leaves to garnish
  • Spices and aromatics:
  • 1 tbsp ground coriander
  • ½ tbsp each ground cumin and fennel
  • 1 tsp ground kas-kas (biji selasih)
  • 1 piece cinnamon bark
  • 3 pieces star anise
  • 8 cloves
  • 8 cardamoms, bruised

Instructions

  1. To start, bring a pot of water to the boil with the piece of ginger (roughly crushed). Put the meat into the boiling water and stir it around for a minute. Drain and set aside. Discard the water and ginger.
  2. In a wok, fry the fresh coconut with the turmeric till light brown. Set aside.
  3. Add a tablespoon of oil to the wok and fry the green chillies till slightly brown and aromatic.
  4. Blend the coconut and green chillies into a paste.
  5. Blend the onion, garlic and ginger into a paste.
  6. In a large pot, fry the dry spices in the ghee.
  7. Add the blended ingredients. Fry till aromatic.
  8. Add the meat, potatoes and 2 cups of water.
  9. When meat is cooked, add salt to taste.
  10. Add lime juice, crushed cashew nuts and fried shallots. Sprinkle with mint leaves and serve.
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