This delicious curry serves six to eight people. It requires 15 minutes prep time and 1.25 hours to cook.
By Sam Burke.
1.4kg goat leg diced
2 tbsp massaman curry paste
20ml sweet chilli sauce
4 kaffir lime leaves
2 tbsp butter
240ml coconut milk
240ml beef stock
3 tbsp fish sauce
3 tbsp palm sugar
3 tbsp tamarind paste
½ cup raw peanuts
700g chat washed potatoes halved.
Place butter in a pot, melt it, and and in until melted then add paste and stir over heat for 3 minutes.
Add the diced goat and ensure all pieces are mixed well with paste in the pot and meat is browned (about 4 minutes).
Pour in the coconut milk, beef stock and fish sauce. Stir, then add tamarind paste and palm sugar until they dissolve into the curry, then add peanuts and kaffir lime leaves.
Once the curry has come to a full simmer, reduce heat until low and simmer for 1 hour.
Drop the peeled halved chat potatoes into the mixture and continue simmering on low heat until the goat meat is tender and potatoes are firm but soft.
Stir the sweet chilli sauce into the mixture, and serve on steamed jasmine rice with some fresh coriander as garnish.
For more goat recipes visit, trueaussiegoat.com.au