Kevin O'Toole's Javanese goat curry
Ingredients;
1. 1kg of goat meat, shoulder meat, boneless, cut into 1-2 inch chunks.
2. 200g Javanese curry paste.
3. 200g passata.
4. 600ml coconut milk.
5. 200ml water.
6. 3 pandang leaves, tied in a knot (available from Asia markets)
7. Salt and cracked black pepper.
8. Sweet potato, peeled and cut into even sized chunks.
Method;
1. Season the meat generously with salt and pepper.
2. Lightly oil a very hot frying pan (ideally non stick).
3. Brown the meat for five or so minutes, draining any excess fat, there wont be much, goat is very lean.
4. Transfer the meat, passata and Javanese curry paste to a good heavy based pot, cook for about 10 minutes to take the rawness out of the passata, stirring.
5. Add the coconut milk, water and pandang leaves, stir to combine.
6. Put a lid on the pot, cook over a very low heat for 100-120 mins, stirring once in a while to make sure it doesn’t catch (stick to the pot).
7. The meat should be super soft and tasty, add your sweet potato to the curry and continue to cook until theyre ready.
8. Serve with your favourite rice and some flat bread to mop it up.
Pandang leaves are not essential, if you cant find them, cook it anyway. It’ll still taste great!
Javanese green curry paste
Ingredients;
1. 2 tablespoons coriander seeds, (toast and grind)
2. 2 teaspoons cumin seeds, (toast and grind)
3. 6 cloves (toast and grind)
4. 1 teaspoon nutmeg powder
5. 1 teaspoon turmeric powder
6. 5 Thai red chillies
7. 4 green chillies, chopped
8. 4 lemongrass stalks, the bottom third, chopped
9. 35g chopped galangal
10. 35g chopped ginger
11. 5 whole almonds, no skin.
12. 8 garlic cloves
13. 400g shallots, roughly chopped
Method;
1. The coriander, cumin and cloves can be toasted gently in a dry frying pan, then ground in a coffee grinder (preferably somebody elses!) or in a pestle and mortar.
2. Blitz all of the ingredients in a blender, in stages if necessary.
3. Shallow fry all ingredients in a little veg oil in a non stick pan, slowly and gently.
4. Don’t rush this stage, it may take 30 mins, depending on the size of your pan.
5. More oil may have to be added as the paste is cooking.
6. Cook until its dark green in colour.
7. Allow to cool and blitz again until it’s a fine paste.
Now you’ve got Javanese curry paste. It’ll make a wonderful curry and keeps for weeks in the fridge. If its too much effort to make this, have no fear. Its available from Chameleon!
If you make it yourself, good on ya! This is quite a large quantity, but, it’s as easy to make a lot, than it is a little.
