This is my very easy (experimental) goat curry. It’s easy because I use a prepared Massaman paste from Ayam which is available at lots of supermarkets.
- 1 kilo goat pieces
- Ayam Massaman paste 195 gms
- Light Coconut Milk, 400 gms
- 1 large onion, sliced
- 1 clove garlic
- 1 tsp chili paste
- 1 cup water
- vegetables of choice: i used pumpkin and brocolli
- corriander for garnish
Brown the goat pieces in a hot frypan with a little olive oil. Remove and add onion to brown. Add garlic. Saute for a few minutes.
Add the curry paste and add the goat to coat. Add coconut milk and bring close to boil.
Put the curry in a Tagine and cook in oven at 150 c for two to three hours.
With 3/4 hour to go, add vegetables.
Serve with basmati rice. Add the corriander garnish before serving.
What’s great about goat
Goat is a low-fat, low-cholestrol meat that has about 50% less fat than beef and 40% less fat than chicken. With a low fat content, it is important to cook goat slowly to make sure the meat has moisture and tenderness. ‘Wet’ recipes such as my Easy Massaman Goat Curry has lots of liquid that helps keep the goat moist during cooking.