Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
73 kJ
1460 kJ
Protein
0.6 g
12.6 g
Fat, total
0.8 g
15.4 g
-saturated
0.1 g
1.4 g
Carbohydrate
1.4 g
27.6 g
-sugars
0.5 g
10.6 g
Sodium
10 mg
208 mg
Ingredients
Coriander Seed, Chilli Powder, Paprika, Cumin Seed, Fennel Seed, Cinnamon, Black Pepper, Turmeric, Cloves, Green Cardamom Seed
Recipe
Ingredients:
- 3 tbsp butter/ghee (45 g)
- 2 medium onions, finely chopped
- 5 red chillies, finely chopped (this is optional only use if a HOT curry is preferred)
- 2 tbsp Malay Goat Curry Masala
- 500 g goat or lamb, diced
- 200 g potatoes
- 1½ cups of water
- 1 stalk of lemongrass
- 1 cup coconut cream
- salt to taste
- 1 tsp blachan (dried shrimp paste) during cooking (optional)
Method:
Melt the butter and add the onion and red chillies. Sauté until the onion is soft. Lower heat, add the Malay Goat Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the goat/lamb and potatoes, seal well. Add the water and lemongrass.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the coconut cream and salt to taste.If you would like to add the blachan, do so after frying the curry masala. This curry can be cooked using lamb, chicken or beef. The potatoes can be omitted, if desired, and replaced with meat.
Kevin Williams (verified owner) –
Great, beautiful flavour