Mild Goat/Lamb Curry   This sensational recipe is from Charmaine Solomon's "The Complete Asian Cookbook". I have made one or two changes but the basic recipe belongs to her. She has written an inspirational book. If you can find a copy, grab it! And a gentle warning for you. Your house will smell of Asia all day!     What you need boned leg of goat or lamb cubed 1/2 cup dessicated coconut toasted golden 2 tblspns tamarind pulp (1/4 cup liquid) 1/2 cup scalding hot water 1/2 cup peanut oil 2 onions rough chopped 4 cloves garlic chopped 4-8 red chillies chopped fine 1 tblspn grated, chopped fresh ginger 3 tspns coriander seeds 2 tspns cumin (cummin) seeds 1 tspn fresh grated turmeric 1/2 tspn each following ground: fennel seeds, cinnamon, nutmeg, black pepper 1/4 tspn each following ground: cloves, cardamom (unpodded) 4 candlenuts (buah keras) or macadamia nuts 1 whole stalk lemon grass part sliced or 1 tspn lemon zest 2 ripe tomatoes rough chopped 1-2 cups coconut milk 1 tspn salt large cooking pot dry frying pan wooden spoon blender spice (coffee) grinder various bowls, cups   What you do De-fat and cube lamb or goat and set aside Brown coconut (stirring constantly) and set aside Put tamarind pulp into the hot water and squeeze when cooler, chucking the seeds Blend tamarind liquid, onion & garlic until smooth, add ginger, chillies and turmeric and blend some more, add all the ground spices, nuts and lemon zest (not lemon grass) and finally add the toasted coconut Heat the oil in your big pot and fry this mixture for 5 minutes, stirring every ten seconds at first and constantly in the end Add meat and fry a few minutes, stirring well (you'll be quite a stirrer when you are finished, or maybe just stir crazy) Add tomato and fry another minute or two Add the coconut milk a little at a time (don't just dump it in or the dish will taste just of coconut milk) Add salt and lemon grass and very slowly simmer uncovered until the meat is tender, about 1 hour The sauce will reduce somewhat (but it doesn't matter - in fact, I like it slightly on the soupy side so it soaks into the rice Oh yes! Serve this dish with white (or brown) rice   How you eat it Just plonk it over or around rice and go for it!     Note: Don't worry if you have made too much for one meal... this dish will keep for some days in the fridge and, like chilly, it's always good reheated or even cold!     Back