Chutty Roasted Local Goat Meat in Spicy Brown Curry
created by Chef Arosha,
Executive Chef @ Heritance Ahungalle, Ahungalle
Published in Serendib, January - February, 2008
Local goat meat is a much healthier than farm-grown mutton or lamb chops says Prageeth. As free range animals and with a much varied and natural diet, they contain almost pure meat and have only about 5 - 10% fat whilst farm-grown animals have at least 30%. Chef Arosha adds that the tough meat cannot be served as a medium-rare and only as a well-done. Even with tenderizing and boiling, the meat still retains a strong flavor that is absent in farm animals. For cooking this he prefers the clay-pot (chutty) for it retains the heat better and traps the flavor within the dish.
Heat the oil. Add mustard seeds, cumin and sweet cumin. Allow the mustard to burst
2.
Add the red onions and fry until golden brown
3.
Add the kurumba and the turmeric powder. Sauté
4.
Add the boiled mineri, rice flour and mix well. Add the stock and allow to boil
5.
Remove the scum forming on top and allow to simmer for about 10 minutes
6.
Season well and add the spinach
7.
Remove from fire and add the lime juice
To make the roasted curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a blender and grind to a fine powder. Store in an air-tight jar
Method:
1.
Season the meat with half of the chopped garlic, ginger, onion, salt, pepper, light curry powder, vinegar and half the oil and leave to marinate for at least an hour
2.
Heat oil in the chutty and add cardamoms, cloves and the balance garlic and ginger and sauté well
3.
Add the meat and brown both sides
4.
Add the balance onions and the herbs
5.
Add the thin coconut milk, reduce heat, cover and cook until meat breaks easily
6.
Mix the roasted curry powder with the thick coconut milk and add to the meat
7.
Allow to boil, season well and remove the meat from the gravy. Strain the gravy and serve separately
To accompany this, choose vegetables like ma-beans, cashew sautéed and boiled, dambala sliced, snake and ridge gourds sliced. Heat oil and allow mustard seeds, cumin and sweet cumin to burst and add the vegetables, cashew turmeric and light curry powder. Sauté until flavors combine, season with salt and pepper, and remove from fire whilst the vegetables are still crunchy. These vegetables are high in water concentration, fiber, proteins, carbohydrate and have almost 0% fat.
For the rice, heat clarified buffalo ghee. Add mustard seeds, cardamoms, cloves and sliced red onions. Allow mustard seeds to burst and the onions to brown. Add wild rice like heenati and thana and sauté well. Add turmeric, salt and enough water to cook the rice. Allow to boil. Add thick coconut milk and reduce fire and continue to cook until coconut milk reduces and coats the rice.
Wild rice are much healthier than agriculturally produced rice as the unprocessed grain is intact and these outer layers contain beneficial nutrients and non-nutrient phytochemicals – an excellent source of carbohydrates, proteins, dietary fiber, B complex, iron, zinc, magnesium and phosphorus. These also act against some of the most common chronic debilitating diseases in modern society.
Fusion Cuisine
