GOAN LAMB AND COCONUT CURRY
Steps:
- Preheat your oven to 200c (400f) and roast the lamb bone until browned
- Break open your coconuts and grate all the flesh.
- Add 1 tablespoons of the oil to a pan over medium heat and toast the coconut with the turmeric until fragrant. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan and brown your lamb with the garam masala. You may need to do this in batched. Set aside.
- Wipe the pan clean and pour the rest of the oil into the pan. When hot, add the cumin, mustard seeds and curry leaves.
- Allow to sizzle for about 40 seconds and then add the chopped onion.
- Fry until translucent and soft and spoon in your garlic and ginger paste.
- Meanwhile, blend the coconut milk, green chillies, coriander and grated coconut in a blender for about a minute. Although some of the grated coconut will be blended and smooth you should still have some nice crunchy bits.
- Add this blended sauce to the onions in the pan and stir in the browned meat and roasted bone.
- Simmer until the meat is good and tender.
- Just before serving, season with salt and pepper to taste and pour in the vinegar.
GOAN LAMB CURRY
James Martin's easy Goan lamb curry is hot, sour and coconutty. Serve with an easy pilau rice.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 28
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 FISH CURRY
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
Provided by Nagi
Number Of Ingredients 27
Steps:
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GOAN CLAM CURRY
Fresh clams are the highlight of this incredibly rich curry. The clams are tender, briny, slightly chewy and coated in flavorful Indian spices.
Provided by My Heart Beets
Number Of Ingredients 15
Steps:
- To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.
- Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
- Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes (discard any unopened clams).
- Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.
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 XACUTTI
This fabulously tasty Xacutti (pronounced as sha- kooti)is a specialty of the Goan kitchen. The spice mixture, or masala might look daunting, but even if you didnt have all the spices, you can still make a very good masala. If you really want to cheat for convenience, replace Xacutti masala with 1/4 cup of good quality Indian curry powder and 1 to 2 tbsp ground dried red chillies. You can also toast dried unsweetened coconut instead of fresh, if you like. Serve this with steamed basmati rice.
Provided by Pinaygourmet 345142
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 28
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.
Nutrition Facts : Calories 730, Fat 52.1, SaturatedFat 28.5, Cholesterol 152, Sodium 512.2, Carbohydrate 21.4, Fiber 7.7, Sugar 8.7, Protein 46.2
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