Goat curry lovers, I want to share a little story about goat curry, maybe steemet lovers are no stranger to hearing the name curry goat, let alone curried goat sp Ektren. The history of the beginnings of goat curry and what is goat curry. Goat curry is a type of curry dish that uses goat meat as raw material. This food comes from South Asia. Goat curry has been popular in Southeast Asian and Indo-Caribbean dishes. In Southeast Asia, this cuisine has spread throughout the Caribbean Ocean region, including the Caribbean diaspora in North America and Great Britain.
Curry or curry is commonly found in Indonesia, Malaysia and Singapore. In Indonesia, this dish is usually served with roti canai or warm rice. Goat curry is popular among Muslims. This dish becomes popular during Eid al-Adha, when goats are one of the most common sacrifices.
Like other curry dishes, this goat curry has a thick, coconut milk sauce with a mixture of various spices which also produces a rich and strong taste in this dish. There are various variations, one of which is the use of lamb to replace mutton, or adding potatoes, pumpkin and jackfruit as complementary ingredients, there is even a variation of goat curry without using coconut milk.
History of spread to Indonesia Curry originated from India, then spread to South Asia, Arab, Malaysia and other Malay countries, including Indonesia. In Indonesia, curry was first known in Aceh and then spread to other regions. In Aceh, this dish is usually eaten with roti canai. The goat curry diaceh has its own characteristics that are found in certain regions, for example, there is a term with belageng sauce in the Aceh Besar area, unlike in North Aceh which has its own characteristics as formulated by the owner of a goat curry shop sp Ektren, North Aceh. In this case, I will share a little knowledge about the process of cooking the curry of an extra-curated goat. But don't forget to follow @steemforez first The first step to cooking our goat curry is that the goat is ready to be cooked. Then the mutton is cut into small pieces so that it doesn't take a long time to cook. After that, clean it with water so that it is clean from blood and does not smell, then give a little tamarind water, also known as bohme acid. In order not to smell fishy, sprinkle a little salt and crushed spices.
Cooking process:
Prepare a cooking pan, sprinkle a little oil then add the onion, garlic, lemongrass, anchovies, dragon gapu and pandan leaves so that they smell good.
Next, add the stirred goat meat with the ground spices then add a little thick coconut milk. After that, wait for it to boil and the meat is a little soft and then add the thick coconut milk and pumpkin according to its own size. For even more delicious results, it is recommended to cook using firewood. Then wait until it boils and the meat is until tender and then ready to be served Enjoy the curry of lamb with its distinctive taste and a recipe passed down from generation to generation from our late father, Ismail Ibrahim (allahummagfirlahu).
