Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Caribbean Goat Curry

Get ready to cook

Method: 

1. In a large pan, stir fry onions until lightly golden and soft. Add Malay Curry Paste; stir fry for 1-2mins until fragrant. Add meat and cook for 5 mins to brown.

2. Add chopped tomatoes, stock and thyme; mix well and bring to boil. Cook for 8-10mins then reduce heat. Partially cover and simmer for 2 ½ hours.

3. Add beans and lemon juice; mix well and heat for 5mins. Stir in chopped coriander and serve immediately with roti bread or white rice.

Ingredients:

400g Malay Curry Paste

200g diced white onion

1.2kg diced mutton or goat shoulder

2 tins (400g each) chopped tomatoes

400ml chicken or beef stock

5 sprigs fresh thyme

500g tinned kidney beans, drained 

Juice of 1 lemon

15g chopped coriander

About this dish
icons-food.png
icons.png

10 portions

2 Medium

tips.png

Serves:

Malay Curry Paste

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Smoky Ancho Chicken Fajita Pasta

Ingredients:

8

 Chilli:

1 Mild

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Caribbean Goat Curry

Ingredients:

9

 Chilli:

2 Medium

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Thai Mango-Mint Salad

Ingredients:

8

 Chilli:

No Chilli