Malaysian goat curry

Malaysian goat curry

I’ve never really associated goat with Malaysian food as, to be honest, I haven’t seen it on any menu’s or even in places I’ve been to in Malaysia. Goat meat is fantastic. It’s lean, rich and delicious and when I came across a recipe by chef Adrian Richardson of La Luna in Melbourne I just had to give it a go.

Malaysian goat curry recipe

Malaysian goat curry recipe

malaysian goat curry

serves 4-6

 

Adapted from a recipe by Adrian Richardson

  • 1 onion, chopped
  • 6 cloves garlic
  • 2 tbsp grated ginger
  • 1 red chilli
  • ¼ cup desiccated coconut
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ cup coriander leaves
  • juice of 1 lime
  • 1 stalk lemongrass, chopped, white part only
  • 2 kaffir lime leaves
  • 4 tbsp oil
  • 1 kg goat meat, on the bone, cut into pieces
  • 2 tbsp Ayam curry powder
  • 1 heaped tsp paprika
  • 1 tsp turmeric
  • 2 cups water
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 x 400 g cans coconut milk
  • ¼ cup coriander leaves
  • Juice of 1 lime
  • Toasted grated coconut, to garnish

Combine the first 11 ingredients in a food processor and blitz until a paste forms. Mix this into the goat meat and set aside.

Heat the oil in a large saucepan and add the goat meat, followed by the curry powder, paprika, turmeric and water. Add the seasoning and coconut milk, give it a good stir and bring to the boil. Lower the heat to a simmer, cover and cook for 1½-2 hrs until tender. Stirring occasionally. When cooked stir in the coriander leaves and lime juice.

Sprinkle with toasted coconut and serve with roti and rice.

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