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Leg & Shoulder cuts Massaman Goat Curry

  • Meat Goat
  • Cut Diced

This tasty rich dish will be something different for your customers to cook up.

Ingredients

Ingredients 2 units 4 units 10 units
Boneless Goat - Diced  700grams 1.4kg 7kg
       
Massaman Curry Paste 1 tbsp 4 tbsp 10 tbsp
Sweet Chilli Sauce 10 ml 40ml 100ml
Kaffir Lime Leaves 2 4 10
Coconut Milk 120 ml 240 ml 600 ml
Beef Stock 120ml 240ml 600 ml
Fish Sauce 1 tbsp 2 tbsp 5 tbsp
Palm Sugar 1 cube 2 cubes 5 cubes
Potatoes washed diced 200 gr 400 gr 1 kg
Carrots diced  200gr 400 gr 1kg
       

Preparation

Butcher Preparation:

Dice goat leg or shoulder into 2 cm cubes and keep goat meat separate

Mix well the curry paste, sweet chilli, coconut milk, beef stock, fish sauce, palm sugar and lime leaves together and divide into separate containers or vac down if your machine has a wet setting

Chop poatatoes and carrots an vac down or place in air tight containers       (potatoes will go brown quickly if not vac packed)

Sell as a kit or cook the meal up and make into pies or sell as pre cooked (if selling as a pre cooked meal add butter in the first step)

 

Customer Preparation:

  1. In a pot place butter in until melted then add paste and stir over heat for 3 minutes.
  2. Add the diced goat and ensure all pieces and meat are browned (about 4 minutes).
  3. Pour in ingredients and bring to a simmer
  4. Drop in vegetables and simmer until meat is tender and vegetables are firm but soft
  5. Serve with Jasmine rice and fresh coriander