Malaysian Goat Curry
From katto 12 years ago
- 2 hours, 20 mins to make
- Serves 4
Tender goat curry with Malaysian flavours
Ingredients
- 1 onion, chopped shopping list
- 6 cloves garlic shopping list
- 2 tbsp grated ginger shopping list
- 1 red chilli shopping list
- ¼ cup desiccated coconut shopping list
- 1 tsp ground cumin shopping list
- 2 tsp ground coriander shopping list
- ½ cup coriander leaves shopping list
- juice of 1 lime shopping list
- 1 stalk lemongrass, chopped, white part only shopping list
- 2 kaffir lime leaves shopping list
- 4 tbsp oil shopping list
- 1 kg goat meat, on the bone, cut into pieces shopping list
- 2 tbsp Ayam curry powder shopping list
- 1 heaped tsp paprika shopping list
- 1 tsp turmeric shopping list
- 2 cups water shopping list
- 1 tsp salt shopping list
- 1 tsp freshly ground black pepper shopping list
- 2 x 400 g cans coconut milk shopping list
- ¼ cup coriander leaves shopping list
- juice of 1 lime shopping list
- toasted grated coconut, to garnish shopping list
- 2 roti breads (warmed) shopping list
- 2 cups of basmati rice shopping list
How to make it
- Combine the first 11 ingredients in a food processor and blitz until a paste forms. Mix this into the goat meat and set aside.
- Heat the oil in a large saucepan and add the goat meat, followed by the curry powder, paprika, turmeric and water.
- Add the seasoning and coconut milk, give it a good stir and bring to the boil. Lower the heat to a simmer, cover and cook for 1½-2 hrs until tender. Stirring occasionally.
- When cooked stir in the coriander leaves and lime juice.
- Sprinkle with toasted coconut and serve with roti and rice.
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