A tasty Burmese goat curry

A tasty Burmese goat curry

When I was at home, I normally helped my mom cooking. In London I started cooking for myself by recalling my mom’s recipes in my mind. Here I give you a traditional Burmese goat curry.

I hope you will enjoy this very delicious curry. It goes very well with rice or nan bread and salad, with baby spinach or lettuce, cucumber, white or black pepper, a pinch of salt and lemon.

And if you're not a fan of goat then you can always try this with lamb or beef. 

If you give this a try let us know how you get on. 

Ingredients

Goat meat- 1 kg or 1 and ½ kg (small or medium pieces)

Fresh Ginger juice – 2 or 3 spoons 

Onions – 2 or 3 (big)

Garlic – 1/2 large clove

Curry leaves- half a hand full or less (Fresh or dry)

Rice vinegar – 2 spoons 

Meat Masala - 2 tea spoons

Paprika – 2 spoons

Turmeric powder - 1 tea spoon( optional)

Chili crushed -1 or 2 spoons (optional)

Chicken Stock/ flavor – 2 small cubes

Salt – 2 spoons 

Tomatoes- 2 (optional) 

Sunflower oil- ½ liter or (2/3 of coffee mug) 

Boiled water - 2 litres

Preparation (15 or 20 mins)

Put one spoon of salt on goat meat and mix them before rinse with water (You can wear glove when you prepare the raw meat) (2 mins)

Then put meat in a big bowl to mix well with the following:

Put fresh ginger juice

1 spoon of meat masala

1 spoon of paprika

1 chicken cube

1 spoon vinegar

To marinate for about 15 mins. 

Cooking (1 hr or more) Medium heat

1. Add oil and heat

2. Add chopped onion, garlic, tomatoes with curry leaves - stir for about 3 mins

3. Put in crushed chili and paprika (turmeric powder) - stir for 4 or 5mins

4. Add the marinated goat meat, salt and 1 chicken cube - stir them well to get the all the flavor into the whole curry for 3 mins

5. Cover the lid and let some water come out from the meat - leave for 8 or 10 mins, stir it one time

6. Put in 1 litre of boiled water - medium or slow cooking start now

7. After the water goes down stir again and put another 1 litre of boiled water

8. Stir it occasionally and after half of the water gone

9. Check the taste and add 1 spoon of masala, 1 spoon of vinegar and put salt or any other flavor as to your liking

10. Make sure the meat is properly cooked and tender to chew (if not put some boiled water to make the meat tender for more simmering)

11. Your tasty curry is now finished.