Malaysian goat curry

Malaysian goat curry

By
From
Meat
Serves
6
Photographer
Dean Cambray

Goat is ideally suited to making curries as it has a strong, rich flavour. This recipe brings back memories of my childhood days in Malaysia, when my dad was in the air force. Don’t be put off by the number of ingredients. They’re all easy to find, and the method is simple: you just whiz the curry paste up in a processor.

This curry is quite spicy, but it also uses lovely creamy coconut milk, which tempers the heat.

Curry paste

Ingredients

Quantity Ingredient
1 large onion, finely chopped
6 garlic cloves, crushed
2 tablespoons grated ginger
1 small red chilli, seeded and finely chopped, (or more to taste)
1/4 cup desiccated coconut
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 cup coriander leaves, chopped
800g coconut milk
3 tablespoons vegetable oil
1 lime, juiced
1kg goat leg, cut into 2 cm dice
2 cups water
1 stalk lemongrass, bruised
2 kaffir lime leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup coriander leaves, chopped
1 lime, juiced
1/4 cup toasted grated coconut, to serve

Method

  1. To make the curry paste, combine all the ingredients in a food processor and pulse to form a paste.
  2. In a large mixing bowl, toss the diced goat meat with the curry paste, making sure it is well coated. Transfer to a large heavy-based saucepan or casserole dish and add the water, lemongrass and lime leaves. Add the salt and pepper and bring to the boil. Lower the heat to a simmer, cover and cook for 1½ hours until the goat is very tender.
  3. At the end of the cooking time, stir in the coriander and lime juice. Serve with a sprinkling of toasted coconut and some roti bread or coconut rice.
Tags:
Meat
Adrian
Richardson
La
Luna
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