Spicy Goan Curry

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Spicy Goan Curry
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 10 h.
Ready in

Ingredients

for
4
Ingredients
28 ounces
lamb (from the shoulder)
2
onions (finely chopped)
3 cloves
garlic (crushed)
walnut-sized fresh Ginger root (peeled and grated)
1 teaspoon
2 teaspoons
1
2
2
dried chile
2 teaspoons
6 tablespoons
2 tablespoons
mild Vinegar
ground cilantro (to season)
brown sugar (to season)
In addition
1 ½ cups
1 pinch
0.333 cup
fresh Cilantro (to garnish)
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Sieve, 1 Blender oder Stabmixer, 1 Measuring cups

Preparation steps

1.
Cut the lamb into 2 cm/3/4 " cubes and place in a bowl.
2.
Heat a large dry skillet and toast cumin, mustard seeds, cinnamon, cloves, chillies and turmeric 1-2 minutes. Remove the spices from the pan, place in a mortar and grind.
3.
Heat 2 tbsp of oil in the skillet and fry the onion mixture for 5 minutes. Add the spices, cook for 2 minutes then add the vinegar and stir until it bubbles.
4.
Puree the mixture to a fine paste. Mix together with the meat and marinate for at least 8 hours or leave to marinate in the refrigerator overnight.
5.
Heat the remaining oil in a skillet. Remove the meat from the marinade and fry on all sides. Add 400 ml/1 1/2 cups water. Stir in the remaining marinade and simmer at a low temperature for about 1 hour. Add a little water if necessary.
6.
Cook the rice according to the instructions on the packet, adding the saffron to the cooking water. Toast the cashew nuts in a pan for 1-2 minutes until golden brown.
7.
Season the lamb with ground coriander, sugar, salt and ground pepper. Divide between bowls, garnish with fresh coriander leaves and serve with rice and cashew nuts.