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.
- 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
- 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.
- In a wok, fry the fresh coconut with the turmeric till light brown. Set aside.
- Add a tablespoon of oil to the wok and fry the green chillies till slightly brown and aromatic.
- Blend the coconut and green chillies into a paste.
- Blend the onion, garlic and ginger into a paste.
- In a large pot, fry the dry spices in the ghee.
- Add the blended ingredients. Fry till aromatic.
- Add the meat, potatoes and 2 cups of water.
- When meat is cooked, add salt to taste.
- Add lime juice, crushed cashew nuts and fried shallots. Sprinkle with mint leaves and serve.