There are many ways to cook Goat Curry and one of the most popular goat curry is Mamak Goat Curry. Usually based on the way of cooking from the South region of India, These curries will generally be spicier than curries from Northern India. In this recipe I will share my version of Mamak's Goat Curry with some special ingredients.
The preparation process involves a combination of various techniques to achieve the perfect balance of flavors. Start by sauteing the spices until they release the aroma, then add the finely chopped spice mixture and cook until fragrant and blended. Next, add the lamb meat to the spice mixture and fry until the surface of the meat becomes golden. This step helps lock in the flavor before adding the water and letting the meat simmer slowly for a while 60-90 minutes, produces tender and bite-sized chunks of lamb.
Once the curry sauce reaches the desired concentration, add carrots, potato, and tomatoes for texture and taste to match. The addition of concentrated coconut milk also enhances the richness of the curry, while a little Lea sauce & Perrins Sauce, fresh coriander leaves, and tomato sauce gives a unique impression.
The end result is a hearty lamb curry best served with hot rice or roti jala or roti canai. Garnish with a sprinkling of fresh coriander leaves for added color and freshness.
Ingredients
1 kg of lamb (with bony parts)
1 flower buds
1 cinnamon stick
1 bay leaves
7 clove flower bag
7 cardamom seeds
125 g curry spice (any brand you like)
Few curry leaves
A little coriander leaves
200 ml of thick coconut milk
1 carrots
2 potato
2 tomatoes
Ingredients to grind/blend:
2 shallots (200 g)
10 cloves garlic (100 g)
A little ginger (50 g)
1 birds eye chili
Ingredients for special flavor enhancers:
1 teaspoon Lea sauce & Perrins Sauce
Coriander leaves
2 tablespoons of tomato sauce
Method
- Cut the lamb to the desired size. Make sure there are bony parts for best results.
- Clean and cut the carrots, potato, and tomatoes according to the desired size. Also prepare curry leaves and coriander leaves to decorate.
- For ground ingredients, chop the shallots, garlic, ginger, and chili padi into small pieces. Then put it in a blender and add 1/2 cup of water. Blend until smooth.
- Pour the ground ingredients into a suitable bowl and mix with curry spices. Mix until it becomes a thick paste. Set aside first.
- Heat a little oil in a pot to fry. Add cloves, cardamom, cinnamon, and star anise. Make sure the oil is not too hot to avoid burning the dry spices.
- Then add the curry leaves. Fry until the curry leaves look crisp, and add the curry paste prepared earlier. Make sure the spices are fried until they are really crisp to get the delicious taste of lamb curry. Continue frying and mixing the paste so it doesn't burn and thicken.
- Add a little water in the container of curry paste to absorb the paste left behind and cook the spices longer. Cook until the paste darkens.
- Add the mutton to the curry paste and fry until the surface of the meat looks a little crisp. Then add it 5 cups (1.25 liter) water and stir well.
- Stir and let the sauce boil. After boiling, add on 2 teaspoons of salt. Salt should be added early so that the meat can absorb the taste of salt well.
- Lower the heat and cook the lamb with the sauce for a while 60-90 minutes or until the meat is tender. Make sure the heat is not too strong and stir every time 10 minutes so that the bottom does not burn. This is very important when the gravy thickens.
- After the gravy is getting thicker, add tomatoes and add another cup (250 ml) air. Let the sauce boil.
- When the gravy is boiling, Add carrot and potato pieces. Then add coconut milk and another cup of water. Let it boil for 30 minutes or until potatoes and carrots are tender.
- For a special flavor enhancer, add on 1 teaspoon Lea sauce & Perrins Sauce, coriander leaves, and 2 tablespoons of tomato sauce. Stir until dissolved in the sauce.
- Mutton curry is ready to be served. Garnish with a little coriander leaves. Hope you enjoy it!
