Season goat meat with 1 teaspoon salt,
ot beginning to brown. Add goat meat and reduce heat to
econds.
5. Add curry powder and stir another 10
Before you make curry, prepare Roti dough:
In
If you can find Jamaican curry powder, use it and omit
Combine goat meat and vinegar in a
tove, and stir in the curry leaves and peppercorns. Cook and
Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
Add the curry paste and fry gently for 3 minutes.
Add the diced goat meat and stir until coated by the paste mixture.
Add the water and coconut milk, lime leaves and lime juice.
Simmer until tender.
Add the toasted coconut and cook for about 5 minutes.
Add seasonings to taste.
picy seasonings to taste.
Curry Powder:
Place whole spices
Season goat meat with salt and 1
ntil the rest of the recipe is complete.
In a
epper, and turmeric.
Mix goat meat into the pressure cooker
edium-low heat. Add Madras curry powder; cook and stir until
n high heat. Cook the curry paste for 1 min, stirring
n the tomato mixture. Add goat meat, water, potato, carrot, garam
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Marinate the veal with flour, salt and soya sauce.
In a wok, put in the oil and fry the onions till tender.
Add garlic, ginger and curry powder then stir fry for 2 minutes.
Add the capsicum and stir fry till soft and then add the veal.
stir fry till veal is almost cooked then add water --
Cover and bring to a boil -- add salt to taste.
Dice chicken into bite size pieces
Place chicken into oven dish add rest of ingredients.
Mix well and leave to marinade for 24 hours in fridge.
Place in oven 200c for 30-40 minutes stirring twice during cooking.
Thicken sauce with a little corn flour at end.
Squeeze lime over curry
(can fry spices cumin, coriander, mustard seeds etc and add to marinade).
he onion, garlic, salt and curry for about 4 minutes.
Grind the curry paste ingredients with a little water in a blender until smooth.
Put the oil in a pan and heat till it shimmers.
Add the seasoning and fry till the mustard seeds start to pop.
Add the curry paste, mix and let it boil until thick.
Add the powders and salt to taste.Mix well.
Simmer covered until the raw smell goes. Spices should smell cooked.
Open when thick enough to eat.
Put cleaned thick fish slices into the curry.
Add tamarind paste and simmer for 5 more minutes.