Cooking Time: 2 hrs 30 mins
Serves: 4 (or 2 with leftovers)
• 1KG fresh goat meat, cut into 3cm pieces
• 2 x 400ml cans coconut milk
• 350 ml beef stock
• 100ml beef stock (to add during second phase of curry)
• 5 x cardamom pods (bruised)
• Quarter teaspoon ground clove
• 2 x star anise
• 1 tablespoon grated palm sugar
• 1 teaspoon Lucky Taco habanero hot sauce
• 2 tablespoons fish sauce
• 3 tablespoons tamarind concentrate
• 2 tablespoons massaman curry paste (below)
• 4 white onions (roughly chopped)
• 2 sweet potatoes (roughly chopped)
• Quarter cup unsalted peanuts (roughly chopped)
• 2 spring onions or coriander root (sliced thinly for garnish)
MASSAMAN CURRY PASTE - YOU WILL NEED
• 20 x long red dried chillies
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• Half teaspoon ground cardamom
• Half teaspoon ground clove
• 5 large cloves garlic (quartered)
• 1 large onion (roughly chopped)
• 2 sticks fresh lemongrass (sliced thinly)
• 3 fresh kaffir lime leaves (sliced thinly)
• 1 tablespoon roughly chopped ginger
• 2 teaspoons shrimp paste
• 1 tablespoon peanut oil
METHOD FOR THE MASSAMAN PASTE:
• Pre-heat oven to 180ºc.
• Place chillies in small heat-proof jug.
• Cover chillies in boiling water.
• Stand for 15 mins. Then drain.
• Meanwhile combine ground coriander, cumin, cinnamon, cardamom & clove in a small frying pan and dry fry the spices until aromatic.
• Place chillies and fried spices in a baking dish with remaining ingredients.
• Roast un-covered for 15 minutes.
• Blend or process roasted curry paste - or crush by hand using a mortar & pestle.
• This is perfect for freezing. So divide the paste into portions of 2 x tablespoons and freeze in small plastic food bags.
METHOD FOR THE CURRY:
• Place the goat, half the coconut milk, 350ml stock, cardamom, clove, star anise, sugar, fish sauce, hot sauce & tamarind in a large saucepan (with fitted lid).
• Bring to the boil and then reduce to a simmer. Place lid half on / half off the pan (so it doesn’t evaporate too much).
• Cook for approx 1 and a half hours (or until goat is tender).
• Once goat is tender. Pick out the cardamon pods and star anise and discard.
• In a separate small frying pan, dry fry the curry paste until aromatic.
• Then add this to the curry mixture and stir through.
• Add the remaining coconut milk & beef stock. Bring to the boil.
• Stir for about a minute until mixture is really smooth. Should be smelling AMAZING!
• Add onions and sweet potato. Stir.
• Cook uncovered for about 30 mins (until veggies are tender) and all the flavours have combined.
• TASTE TASTE TASTE! Add any additional seasoning / heat if necessary!
• Place in one big serving bowl (or divide into how many people you’re feeding) and sprinkle chopped peanuts & spring onions / coriander root.
• Serve with fluffy white rice.
• BEST CURRY EVER!!!!