Fijian Goat Curry Recipe
Ingredients
| Garlic | 8 Clove (5gm) | |
| Fenugreek | 1 Teaspoon | |
| Coriander | 1 Teaspoon | |
| Black mustard seed | 1 Teaspoon | |
| Cumin | 2 Teaspoon | |
| Turmeric | 2 Teaspoon | |
| 1 large mild red chilli, de-seeded and roughly chopped | ||
| Cayenne powder | 1 Teaspoon | |
| Curry powder | 2 Tablespoon | |
| Granulated Sugar | 1 Teaspoon | |
| 3 lime zest, strips with pith removed | ||
| 1 lime, juice | ||
| Coriander | 1 Small | |
| 900g goat meat, trimmed and cut into 2.5cm cubes | ||
| 2 medium Carrots, peeled and cut into 1cm cubes | ||
| 3 large Potatoes, peeled and cut into 2cm cubes | ||
| 200ml bio low-fat plain yoghurt | ||
| Ground pepper | 1 Pinch | |
| Salt | To Taste | |
Directions
1. Put the garlic, spices, sugar, lime zest, and juice in a food processor with 125ml of water and half of the coriander. Blitz until you have a smooth paste.
2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick.
3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes.
4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes.
5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick.
6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on the side.
2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick.
3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes.
4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes.
5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick.
6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on the side.
Comments
Comments: 4 |
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the big babu says :
I think samina is covering for our chef. 1 tablespoon would be way to bland.He meant put OIL in first(olive with slice of butter)then all the paste.Cook till oil seperates from paste, about 3 minutes on high, Then drop your meat n cook on high for 5 minutes while stirring.Reduce to medium THEN add in the water with a little yogurt or better buttermilk.Then after 5 more minutes reduce to low n cook for 90 minutes. The slow cooking will bring out all the flavors of everyting in the pot especially the sweet flavor of perfectly cooked GOAT. Nothing better....food from GOD..enjoy this version...b babu
Posted on: 2 May 2013 - 8:22pm
Samso says :
So after you stir a tablespoon of the paste with 125ml water what happens to the rest of the paste? Do you add it or keep it for another time? Hoping to make this tonight.
Posted on: 30 June 2012 - 1:21pm
Samina Tapia says :
HI Samso, you can reserve the remaining paste for another time. Or if you like a stronger flavored, spicier curry you can add a little more them 1 tablespoon of the curry paste. Use the curry paste as per your taste preference. For some even the 1 tablespoon maybe too strong.
Posted on: 1 July 2012 - 3:38am
Ganesh Dutta says :
Looks mouthwatering.It is an absolutely delicious curry.
Posted on: 14 April 2008 - 2:32pm
Chef
