C
Contrarian
Pacific Island Style Curry
Serves 6 to 8
You need:
2 Kg of Goat Meat (shoulder or leg) cubed
4 large red onions chopped
8 cloves of garlic chopped
10 thin green (hot) chillies chopped (can substitute with red)
1 piece of fresh turmeric (around 3� long) chopped
8 whole star anise
8 large pieces (2�) of cassia bark
(Note: if you don�t want the whole pieces of star anise and cassia in the finished curry � grind them and combine them with the curry powder.)
3 tbs of good mild Madras style curry powder (can be substituted with supermarket variety)
Fresh (or dried) curry leaves
4 Tablespoons of Ghee
2 Tablespoons of mustard oil.
Salt
1 Lt Chicken stock
Method:
Fry the onions, garlic, chillies, turmeric, cassia, star anise and a handful of curry leaves, seasoned heavily with salt, in about 3 tablespoons of ghee, until the onions are soft and translucent.
Add the meat and fry until browned and sealed. Add the curry powder and fry for another minute. Gradually pour in the stock, ensuring that a boil is maintained.
Keep the boil rolling vigorously, stirring regularly for around ten minutes, then reduce the heat to a simmer and cook with the lid on the pan for about 3 hours, stirring occasionally.
After 3 hours, remove the lid and skim any excess fat from the top of the curry. Cook uncovered, stirring regularly for a further hour to ensure that the liquid reduced. This should not be a thick curry, so don�t reduce it too much.
If the sauce ceases to be liquid in its consistency, add little bits of chicken stock.
Add another handful of curry leaves 15 minutes before the end of cooking.
Wine Suggestion: Let�s take a look at Gamay! Gamay is the grape variety that�s grown in the lower Loire Valley to make Beaujolais and rose. It�s used to a lesser extent in Burgundy to make vin de pays, which are second rate to wines made from Pinot Noir. As Beaujolais is an appelated regional variety, Australian winemakers can�t call it Beaujolais and release wines as Gamay or Gamay Rose or in some cases simply rose.
Serves 6 to 8
You need:
2 Kg of Goat Meat (shoulder or leg) cubed
4 large red onions chopped
8 cloves of garlic chopped
10 thin green (hot) chillies chopped (can substitute with red)
1 piece of fresh turmeric (around 3� long) chopped
8 whole star anise
8 large pieces (2�) of cassia bark
(Note: if you don�t want the whole pieces of star anise and cassia in the finished curry � grind them and combine them with the curry powder.)
3 tbs of good mild Madras style curry powder (can be substituted with supermarket variety)
Fresh (or dried) curry leaves
4 Tablespoons of Ghee
2 Tablespoons of mustard oil.
Salt
1 Lt Chicken stock
Method:
Fry the onions, garlic, chillies, turmeric, cassia, star anise and a handful of curry leaves, seasoned heavily with salt, in about 3 tablespoons of ghee, until the onions are soft and translucent.
Add the meat and fry until browned and sealed. Add the curry powder and fry for another minute. Gradually pour in the stock, ensuring that a boil is maintained.
Keep the boil rolling vigorously, stirring regularly for around ten minutes, then reduce the heat to a simmer and cook with the lid on the pan for about 3 hours, stirring occasionally.
After 3 hours, remove the lid and skim any excess fat from the top of the curry. Cook uncovered, stirring regularly for a further hour to ensure that the liquid reduced. This should not be a thick curry, so don�t reduce it too much.
If the sauce ceases to be liquid in its consistency, add little bits of chicken stock.
Add another handful of curry leaves 15 minutes before the end of cooking.
Wine Suggestion: Let�s take a look at Gamay! Gamay is the grape variety that�s grown in the lower Loire Valley to make Beaujolais and rose. It�s used to a lesser extent in Burgundy to make vin de pays, which are second rate to wines made from Pinot Noir. As Beaujolais is an appelated regional variety, Australian winemakers can�t call it Beaujolais and release wines as Gamay or Gamay Rose or in some cases simply rose.