Sri Lankan goat curry golden turnovers

Sri Lankan goat curry golden turnovers

From
Bitesize Savoury
Makes
40
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
3 tablespoons olive oil
500g piece of goat shoulder, cut into large pieces
1 1/2 small onions, finely diced
2 garlic cloves, crushed
30g ginger, finely chopped
1 sprig curry leaves, leaves removed, (see note)
1/4 teaspoon ground turmeric
2 cinnamon sticks
1 stalk lemongrass, cut into 4 cm lengths and bruised
4 small tomatoes, finely diced
1 tablespoon tomato paste
sea salt and freshly ground black pepper
1.5kg good-quality pre-rolled butter puff pastry, covered with a kitchen towel to prevent drying out
2 eggs, lightly beaten

Curry power

Quantity Ingredient
1 tablespoon long-grain rice
1 cinnamon stick
3 tablespoons coriander seeds
3 tablespoons fennel seeds
1 tablespoon cumin seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon black peppercorns
5 cloves
8-10 fresh curry leaves, (see note)
2 dried red chillies

Method

  1. To make the curry powder, heat a frying pan over medium heat, add the rice and toast until lightly browned. Transfer to a bowl. Toast the remaining spices, in batches, until browned and fragrant and add to the rice. Cool, then place in a spice grinder and grind to a powder.
  2. Preheat the oven to 180°C. Heat 2 tablespoons of the oil in a large, heavy-based, ovenproof saucepan over medium–high heat. Add the goat and brown all over. Remove from the pan. Add the remaining oil, onion, garlic and ginger and sauté for 2–3 minutes or until softened and translucent. Add the curry leaves, turmeric, cinnamon, lemongrass and 3 tablespoons of curry powder and cook for 1 minute or until fragrant. Stir in the tomato, tomato paste and 375 ml water. Add the goat and juices to the pan, bring to the boil, cover, transfer to the oven and bake for 1½ hours or until tender. Break up the meat and season with salt and pepper. Cool.
  3. Increase the oven to 220°C. Line 2 baking trays with baking paper. Using an 8 cm round cutter, cut out 40 circles from the pastry. Place 1 teaspoon of goat mixture onto one half of each circle. Brush the edges with water, fold in half and press to seal. Place on the trays, brush with the egg and bake for 15 minutes or until golden.

Note :

  • Fresh curry leaves are available from Indian and Asian grocers. The curry powder will keep for 2–3 months in a sealed container.
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