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Unread 09-10-2012, 05:27 PM   #42
buccaneer
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After much discussion and sorrow expressed by Aussies hearing that there were people in America who never had a curry, it was pointed out that many may live in area's where the spices are just not available, and so it was voted that an easy curry powder recipe may have been an essential step for those in such a situation.
The following recipe assumes you can procure a good quality Indian curry powder, and for sure you could online.
You can buy a quantity and make curries and devilled eggs and spreads, it is so handy.


Recipe 2
Curry Goat

Same recipe for beef,lamb or chicken, cooking times of final step are
Goat/beef-70mins
Lamb-60 mins
Chicken-25-30 mins.
This dish
2 lbs goat(on the bone)
1/2 lemon
6 cloves
3 wiri wiri chilies/scotch bonnet or habanero
1 1/2 Tbscumin seeds roasted and ground
1 1/2 Tbs garam masala
1 1/2 curry powder
1 small onion, sliced into fine half rings
1 spring onionsliced thinly
3 Tbs celery tops
3 Tbs corn/ peanut oil
1 1/2 tsp salt
4 small potatoes peeled and halved
Wash meat and place in a bowl, water to cover
Add lemon juice of half lemon plus shell and let rest while you prep.
Put garlic, peppers and 3 Tbs water into a blender and whizz.
Empty into a bowl.Stir in, cumin,garam masala, curry powder, and a little water until a thick paste is formed.
Put onion, scallion and celery tops into a separate bowl.
Pour oil into a wide heavy based pot over low to medium heat.
Put in the spice paste and cover the pot.
Allow to cook for 2-3 mins, removing lid and stirring every 30 seconds.Add the strained meat and turn up heat to medium and stir well, coating the meat.
After 2 mins add salt and onions and celery tops and cover.
Cook this for 20 mins, sometimes taking off the lid and stirring.
The meat/veg will surrender a lot of moisture during this time.
Let it dry out, then add 1 pint of water, stir and bring to the boil.
Turn heat to low and cook for 45 mins before adding potatoes.
Cover and cook for 10 mins and assess how much fluid is in the pot.
Add up to 16 Fl Oz if needed to make gravyand cook another 20 mins covered until potatoes are tender.

The brown pickles are hot pickled lime relish.
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Last edited by buccaneer; 09-10-2012 at 08:44 PM.. Reason: Keep making it clearer...I'm slow...
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