Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Lyndey Milan’s Massaman curry of goat Food Lyndey Milan’s Massaman curry of goat Preparation time 15 minutes Cooking time 2 hours 10 minutes Serves 4 Ingredients 800ml coconut milk or cream 2 tbsp (40ml) olive oil, optional 1kg goat pieces on the bone 1 tsp palm sugar 5 bay leaves 6 cardamon pods, toasted 2–3 tbsp (40–60mls) fish sauce, to taste ¼ cup–1/3 cup tamarind puree, to taste 8 chat potatoes, halved ½ cup unsalted, roasted peanuts, to serve ½ cup fresh coriander leaves, to serve Massaman curry paste 1 tsp shrimp paste 8 long red chillies, deseeded, roughly chopped 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground cinnamon ¼ tsp ground cloves 1 medium (150g) brown onion, chopped 3 garlic cloves, chopped 1 stem lemon grass, trimmed, white part chopped 3cm piece galangal, peeled, chopped. Method For curry paste, roast shrimp paste in a frying pan (or wrapped in foil in the oven for 5 minutes) until fragrant. Blend with chillies, coriander, cumin, cinnamon, cloves and one tablespoon or more of cold water until smooth. Add remaining ingredients, one at a time, blending well after each addition until the mixture forms a thick paste. This makes ½ cup. To make the curry, pre-heat oven to 160°C. Place a wok or heavy pan over medium-high heat. If coconut cream has risen to the top of the tin use this, or else pour in ¼ cup coconut milk and cook, stirring constantly for 3–5 minutes until it separates. If it does not separate, add optional oil. Add ¼ cup curry paste and fry, stirring constantly until fragrant for 1–2 minutes. Add goat to the paste and brown for 2–3 minutes. Add remaining coconut milk, reserving two tablespoons for garnish later, increase heat and bring to boil. Add palm sugar, bay leaves, cardamom, fish sauce and tamarind puree and bring to boil. Cover and place in pre-heated oven to cook for one hour or until goat is nearly tender. Add potatoes, cover and return to oven for a further hour or until everything is tender and the meat is falling off the bones. Serve with steamed rice and topped with chopped roasted peanuts, remaining thick coconut cream and coarsely chopped fresh coriander. Lyndey’s note: Store excess paste in a clean, airtight jar in the fridge for up to 6 months. Food Preparation time 15 minutes Cooking time 2 hours 10 minutes Serves 4 SHARE You might also like Food Seasonal fruit with vincotto and crème fraîche Food Kangaroo with juniper berries and roast veggies Food Lyndey Milan’s Stuffed sardines Sardines and Vermentino are a natural match, so pour a glass of the Jacko’s Vermentino 2017 . Opening with a classy mix of lemon zest and grilled nuts, the palate is supple and juicy with ripe citrus and pear core depth, creamy texture and zesty acidity, which perfectly balances the oily nature of the fish.