This is a dish every Singaporean is familiar with, and it is often sold by Indian muslims. It fully utilizes all the spices in an everyday Indian kitchen that most Singaporeans are familiar with. At least I store all of these spices in my pantry every day of the year.
I have cooked this dish the way curry is often made. It is quite fail proof and it cuts the cooking time from 4.5 hours to 30-45 minutes. It is just as delicious as its more prep-lengthy version, just easier.
Have fun trying this dish! I am sure it will be a real hit.
1 kg goat meat (with bones)
100ml Coconut creme
1/4 cup of cooking oil
4 cups of beef stock
5 cloves of garlic
6 cherry shallot or 1 big onion
3 coriander roots
3-4 chillies (green or red)
1 knob ginger
1 knob galangal
1 tsp cumin powder
1 tsp turmeric powder
1/4 tsp fenugreek
1/2 tsp mustard seeds
1/4 fennel seeds
3 cardomon pods
3 sticks of cloves
1 cinnamon stick
1 star anise
- Grind the spices together and set aside.
- In a pressure cooker, add the cooking oil, and then pop the additional spices.
- Add the ground paste and fry at low heat until oil exudes. Add in the goat pieces.
- Once the goat pieces are brown on the outside, add the stock.
- Cover and cook for an additional 30 minutes on high pressure cooking.
- Bring the pot to a stove and heat up, add coconut creme.
- Once it comes to a boil, serve with toppings and baguette.