Goat Curry
This is my own version of the goat curry. Therefore, it is ‘Singaporean-ized’. It is simple, and as my family members want the goat meat to be extra soft and succulent, I cooked it with a pressure cooker and longer than usual.
For goat curries, always use the bones as it adds flavour. I added potatoes, and this is the Singaporean part, when it is about 10 minutes from finishing. The other Singaporean part is the coconut in the curry.
This is a flavoursome and wonderful curry. My parents always like mutton curry. This is the closest and healthier alternative. Really enjoyed!
Resipi
Goat Curry
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 1 kggoat pieces about 8 cm, I used shoulder
- 1big onion sliced thinly
- 5 clovesof garlic, chopped
- 1knob of ginger, grated finely
- 1/4 cupof ghee
- 3 Tbspchilli powder, as much as required
- 2cardamon pods
- 1 Tbspground turmeric
- 1 tspcumin seeds
- 1 tspground coriander
- 1 tspmustard seeds
- 2cloves
- 1 tspground nutmeg
Cara
- 01In a pressure cooker, heat up the ghee.
- 02Add all the spices and fry until the mustard and cumin seeds pop.
- 03Add the onion, garlic and ginger and fry till the onions have turned yellow.
- 04Add the goat pieces.
- 05Add enough water to just cover half the height of the goat pieces.
- 06Cover the pressure cooker and cook for 20 minutes if goat is at room temperature. I cooked from frozen, so it took 45 minutes.
- 07Adjust seasoning and heat with chilli powder.
- 08Separate the goat pieces from the curry, and grind the curry into a smooth psate.
- 09Serve with nasi bryani, pilaf, french loaves and plain rice. Better eaten the next day.