Goan Lamb And Coconut Curry Recipes

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 LAMB CURRY

Steps:

• For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.
• Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.
• Add the onions and cook for 10 minutes, or until soft and golden-brown.
• Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.
• Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.
• Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.
• For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.
• Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.
• Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney.

GOAN LAMB XACUTTI

Steps:

• Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
• Masala:.
• In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
• In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
• Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.