Wednesday, May 4, 2011
Kari Kambing, Malaysian Goat Curry - "Malaysian Monday 38"
If you are in Malaysia and are served a mutton curry, you are more than likely to be eating goat curry instead. Back home goat meat is cheaper and more readily available than lamb or mutton that are imported from either Australia or New Zealand, though I haven't got a clue why it is called mutton. Chicken curry was served quite frequently when I was growing up but once in a while we would be given a treat with this goat version, often during the holidays. Although we have plenty of feral goats in the wild but since they are mainly being exported (Malaysia among one of the largest export markets), so finding goat meat can be a painful exercise. One is able to find goat meat at any halal butcher, if not try using mutton instead.
P.S If you have missed the 10th MMM roundup, don't forget to check it out!
serves 6 to 8 as part of a Malaysian meal
2 kg of goat meat, cut into large chunks
4 potatoes, peeled and cut into chunks
2 large tomato, cut into chunks
3 kaffir lime leaves, torn or 12 curry leaves
2 star anise
1 lemon grass (white part only), bashed
400 ml of coconut milk
200 ml of water
salt and pepper to taste
for the spice paste;
12 shallots, chopped
10 to 15 dried chilies, soaked in hot water for 5 minutes and chopped
5 red chilies, chopped
12 cloves of garlic, chopped
5 cm knob of ginger, chopped
5 cm knob of galangal, chopped
2 cm knob of turmeric, chopped or 2 tsp of turmeric powder
12 candle nuts or brazil nut, chopped
1 lemongrass, chopped (white part only)
small piece of shrimp paste, toasted
5 tbs of Malaysian meat curry paste (I used Burung Nuri brand) made into a paste with some water
Blend everything into a course paste (except the curry paste)
Blend or pound the spice paste and prepare the curry paste.
Heat 3 tbs of cooking oil in a pot and add in the star anise and cloves, cook for 30 seconds before adding the spice paste. Fry wet spices till soften then add the curry paste and continue to fry til oil separate. Throw in the lemon grass and kaffir lime leaves.
Add meat and fry fry in the curry paste for about 5 minutes, making sure all the meat is well coated with the spice paste.
Add coconut milk and water, mix well and simmer with the cover on for 1.5 hours.
Add potatoes and tomatoes and continue to cook until both the meat and potatoes are tender.
This can be served immediately or it will taste even better the next day.
I served the curry with nasi minyak (rice cooked in butter, recipe will be posted next) and a quick cucumber, onion and pineapple pickle. Roti canai , roti jala or some baquette will go very well with the curry too.