Sunday, 7 June 2009

Malaysian Goat Curry

Dharm, in KL, is a hell of a cook. But what you don't always notice in amongst his amazing posts is that sometimes it is his wife who should be getting the kudos!

So this is a goat varuvel, as made by Mrs Dharm. I didn't put quite as much chilli in as she did, and I used garam masala wherever curry powder was called for (and goat meat instead of lamb). And it was absolutely the best curry I have ever made.

I served it with an aubergine dish called terung udang kering (subbing a little fish sauce for the dried shrimps), some dhal, some steamed jasmine rice and some chunks of fresh pineapple tossed with toasted coconut. Delicious.

7 comments:

kat said...

Yum, curry. I wouldn't begin to know where to get goat meat here though

Teresa Cordero Cordell said...

Ah, the woman behind the man. But where do you think Dharm learned to cook? (Just kidding Dharm!) The dish looks delicious.

Sam said...

What's goat like? I've seen it at my local market and was thinking of buying some. Is it similar to lamb?

Foodycat said...

Kat - do you have any halal butchers around? Or Afro-Caribbeans butchers?

Teresa - it was delicious! I will suspect that all his tastiest looking dishes are made by the Mrs now!

Sam - yup, like lamb. This was wild goat, so a bit more like mutton.

Just Cook It said...

Very nice. I'm off to hunt out a goat now

HH said...

Looks and sounds great FC. I haven't been totally sold on goat, but I would like to try it again, and this seems like it would be a pretty good way to do so!

Foodycat said...

Alex - it's pretty easy to find now!

HH - I do think curry is the way to go, if you aren't convinced.

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