|
|
|
 |
|
|
Goat masala
|
 |
|
1 kg of meat goat
3 onions
3 cloves garlic
3 tomatoes
1 small ginger root (or powder)
1 dozen sheets caloupilé ( 1 )
1 sprig of thyme
1 teaspoon turmeric
1 tablespoon massalé
3 tablespoons oil
Salt, pepper, parsley
|
Cut goat meat into medium sized pieces.
Peel the onion, garlic and ginger. Chop onion. Crush the garlic and ginger to a paste. Crush the tomatoes.
In a casserole, brown the pieces of goat in the oil until browned.
Add onion, garlic paste and ginger, and thyme leaves caloupilé.
Cover and cook over low heat for ten minutes.
Add tomatoes and cook over medium heat 5 minutes.
Add the masala, turmeric, salt and pepper.
Mix well, run for 5 minutes. Cover with water and simmer over low heat for 45 minutes.
1) CALOUPILE dark green, round and smooth, the leaves of caloupilés are none other than the curry leaves, native to India. Green or dried, they go massalés useful in most cases, as well as in grains and some broth.
Creole food - Cuisine creole
|
 |
Preparation Time: 1h30 |
Serves: 4 |
| Recipe Origin: Reunion |
|
Submitted by: |
|
Runtag
United States |
|
|
|
|
| This recipe has been viewed 2263 times. |
|
|
|
