Malaysian Goat Curry (Kari Kambing)
Get ready to cook
1. In a sauce pan, stir fry onions until soft and golden. Add Malay Curry Paste, stir fry for 2-3mins until fragrant. Add goat; stir fry for 2-3mins.
2. Add coconut milk and diced tomatoes; mix well and bring to a boil. Lower heat, partially cover and simmer for 1 hour. Keep watch and add some water if needed. Add diced potato and cook for 30mins until meat and potatoes are tender and sauce thickens.
3. Garnish and serve with Carrot-Cumin Pilaf.
400g Malay Curry Paste
400ml coconut milk
400g diced tinned tomatoes
1.2kg diced goat meat
400g diced white potato
200g diced white onion
15g chopped coriander to garnish