Goat Kelantan

Ingredients

  • 750g Diced meat
  • 4 tbsp. oil
  • 2 tsp tamarind pulp
  • 4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
  • 1 cup water
  • 1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
  • 1/2 tsp sugar
  • 1 tsp salt

 

For Marinade

  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp. sugar
  • 1/2 tsp salt

 

For Spice Paste

  • 4 cashew nuts
  • 2 cm sliced ginger
  • 9 dried chillies (cut into lengths, soaked in warm water)
  • 6 cloves garlic (halved)
  • 3 fresh red chillies (sliced)
  • 5 shallots (halved)

Method

  1. In a bowl, mix all the ingredients for the marinade
  2. Rub marinade well into the meat
  3. Set aside for 1 hour
  4. How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
  5. Add a bit of oil to keep the blades turning every so often
  6. Remove and set aside
  7. How to make Spicy Kelantan Goat: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
  8. Add in tamarind pulp and lemongrass, stir-fry for 3 mins
  9. Add water, stir and cook for 3 mins
  10. Add in meat, coconut milk, sugar and salt
  11. Bring to simmer and transfer to casserole dish
  12. Cook in low to medium oven for 1½ - 2 hours
  13. Serve hot, topped with remaining gravy