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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 1 - Goat Curry with Fried Bread


Nidhi Mahajan

Goat Curry with Fried Bread, Cucumber Raita and Pickled Onions

Serves 4

 

Fried Potatoes

500g potatoes, quartered

vegetable oil, for frying

 

Goat Curry

800g young goat leg meat, diced

1tsp ground turmeric

1tsp ground chilli

2tbsp mustard oil

4 green cardamom pods

2 black cardamom pods

1tsp black peppercorns

6 cloves

1 cinnamon stick

4 bay leaves

1tsp ground cumin

2 dried chilli

2 pieces of mace

reserved fried potatoes

1tbsp ghee

2 large brown onion, diced

4 cloves garlic, minced

4cm piece ginger, finely chopped

2 green chillies, finely chopped

600ml Indian/Greek yoghurt

3tbsp dried fenugreek leaves

3tbsp ground coriander

salt, to taste

 

Pickled Onions

1 small red onion, thinly sliced

40ml white vinegar

1/2tsp sugar

1/2tsp salt

1 green chilli, finely chopped

1tbsp mint leaves, chopped

 

Cucumber Raita

250ml Indian or Greek yoghurt

½a Lebanese cucumber, grated

½tsp coarsely ground black pepper

½tsp cumin seeds

1tbsp mint leaves, chopped

1tbsp coriander leaves, chopped

salt, to taste

 

Luchi Fried Bread

150g flour

salt, to taste

20ml vegetable oil, plus more for frying

 

Garnish

coriander leaves, chopped

ginger, julienned

papadams

 

  1. Preheat oven to 160C.
  1. To make the Fried Potatoes, fill a large saucepan with vegetable oil and place on high heat. When oil is hot, add potatoes and fry until golden, about 5 minutes. Remove from heat and set aside on paper towel.
  1. To make the Goat Curry, coat diced goat meat in turmeric and chilli powder and set aside. Meanwhile, heat mustard oil in a large heavy based casserole dish over medium heat. Add cardamom, peppercorns, cloves, cinnamon, bay leaves, cumin, chilli and mace and toast off, stirring for 30 seconds.
  1. Add onion, garlic, ginger and chilli and cook, stirring continuously until onions become translucent. Add marinated goat, yoghurt, fenugreek leaves, coriander and cumin and stir to combine. Cover with lid and cook on low heat until meat is tender, about 2½hours.
  1. Stir in fried potatoes and ghee and cook uncovered until curry has dried out slightly, about 3 minutes.
  1. To make the Pickled Onions, combine all ingredients in a bowl, cover with cling film and set aside.
  1. To make the Cucumber Raita, combine all ingredients in a bowl. Season to taste and set aside in fridge.
  1. To make the Luchi Fried Bread, sift flour and salt into a large bowl. Add oil and mix together, gradually adding water to form a smooth dough. Divide into 8 balls and coat with some oil. Roll out into 5mm thick discs and set aside.
  1. Fill a large frypan with vegetable oil to 2cm high and place over high heat. Carefully, place bread discs into oil and move around continuously with a large slotted spoon. When luchi have puffed up and turned golden, remove from heat and set aside on paper towel.
  2. To serve, place goat curry on plate and garnish with chopped coriander and ginger. Spoon some raita and pickled onions onto plate and serve with luchi fried bread and papadams.

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