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:
- 45mls ghee/oil
- 150g onion, finely chopped
- 5 red chillies, finely chopped (this is optional only use if a HOT curry is preferred)
- 2 tbsp Malay Goat Curry Masala
- 500g goat or lamb, sliced
- 200g potatoes
- 1.5 cups of water
- 1 stalk of lemon grass
- 1 cup coconut cream
- salt to taste
- 1 tsp blachan (dried shrimp paste) during cooking (optional)
Method:
- Heat the ghee/oil, add the onion and red chillies and fry until golden.
- Add the Malay Goat Curry Masala to the pan and fry gently until aromatic.
- Add the goat/lamb and potatoes to the pan and seal well on high heat.
- Add the water and the lemon grass to the pan, bring to the boil.
- Cook until meat is tender and liquid reduced. Add the coconut cream and salt to taste.
- Bring to the boil and serve with rice, Naan bread, yoghurt and chutney.
- 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.
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