The traditional dish substituted with Aussie goat meat.
In a pot place butter in until melted, then add the massaman curry paste and stir over heat for 3 minutes.
Add the diced goat and ensure all pieces are mixed well with the paste in the pot and until the meat is browned (about 4 minutes).
Pour in the coconut milk, beef stock and fish sauce. Stir, then add tamarind paste and palm sugar until they dissolve into the curry, then add the peanuts and kaffir lime leaves.
Once curry has come to a full simmer, reduce heat until low and simmer for 1 hour.
Drop the peeled halved chat potatoes into the mixture and continue simmering low until the goat meat is tender and potatoes are firm but soft.
Stir the sweet chili sauce into the mixture, and serve on steamed jasmine rice with some fresh coriander as a garnish.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe by Sam Burke from Meat and Livestock Australia, for aussiegoat.com.au
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