GOAN MUTTON CURRY
Steps:
- Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
- Allow to marinate for about four hours or overnight.
- When ready to cook, heat the oil in a large wok or pan over medium high heat.
- When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
- Fry for about two minutes, stirring the spices so that they cook evenly and don't burn.
- Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
- Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
- When cooled, blend with about 250ml of water into a fine paste.
- Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
- Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
- Check for seasoning and pour in the vinegar.
- Serve with fluffy white rice and/or naans.
GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
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