Goat meat curry with mandarin rice

Ingredients for 2 servings:

• 300 g goat meat from the leg, frozen
• 1 tbsp oyster sauce
• 4 g papaya pulp, pureed, frozen
• 6 small onions, red
• 4 medium-sized garlic cloves
• 20 g ginger
• 10 g galangal
• 4 m.-sized tomatoes
• 5 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 6 macadamia nuts
• 60 g coconut water
• 2 tbsp orange juice
• 2 tbsp tamarind syrup
• 1 tbsp, ground beef broth powder
• 1 tbsp, levelled sugar, fine
• 3 kaffir lime leaves
• 1 stalk(s) lemongrass
• 3 tbsp sunflower oil
• 1 egg(s), size M
• 1 pinch of salt
• 1 tbsp tapioca flour
• 1 tbsp sesame oil
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 3 tbsp celery stalks, chopped, frozen
• 250 g water
• 100 g basmati rice
• 3 m.-large tomato(s)
• 4 small onions, red
• 12 slice(s) cucumber(s), slim
• 12 drops vinegar, dark, spicy
• 2 pinches of beef broth powder
• 2 tsp, crushed pepper, red, long, mild

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

A spicy specialty from Indonesian cuisine. Recipe from West Java.

Cut the thawed goat meat into pieces approximately 2 x 2 x 3 cm in size. Mix the oyster sauce and papaya puree until smooth and marinate the meat in the refrigerator for 24 hours, stirring occasionally. The next day, strain and drain well. Peel and finely chop the onions, garlic cloves, ginger, and galangal. Wash the tomatoes, quarter them lengthwise, remove the white-green stems, and cut them into thirds crosswise. Wash the peppers and chili, cut them crosswise into pieces, and discard the stems. Roughly chop the macadamia nuts. Mix the coconut water with the orange juice, tamarind syrup, beef stock powder, and sugar in a bowl and set aside. Wash the kaffir lime leaves and pierce them with a fork. Wash the fresh lemongrass, removing the tough stalk at the bottom, discarding any brown or wilted leaves, and using only the white to light green parts. Cut these into approximately 6 cm long pieces. Remove the outer, green leaves if necessary. Pound the bottom 4 cm of the pieces with the back of a knife. The stems should break open at the bottom but remain intact. Heat 2 tablespoons of the sunflower oil in a wok and brown the meat pieces all over, then transfer them to a casserole dish with a slotted spoon. Add the remaining sunflower oil to the wok and heat until hot. Add the onions, garlic cloves, ginger, and galangal and stir-fry for 2 minutes. Deglaze with the coconut water mixture. Transfer the wok mixture to a blender with the remaining vegetables and puree until smooth. Add the puree to the meat along with the kaffir lime leaves and lemongrass and simmer over moderate heat for 90 minutes. Stir occasionally to prevent burning. In the meantime, cook the mandarin rice. To do this, break up the egg and whisk it with the salt and tapioca flour until smooth. Cook over moderate heat with the sesame oil until it forms a yellow omelet. Allow to cool and then cut into small cubes. Cut a piece of washed and peeled carrot lengthwise into approximately 2 mm thick slices and chop these into cubes. Cut the washed and stemmed bell pepper lengthwise on one side, remove the seeds and cut into small pieces. Reserve 2 level teaspoons for garnish. Reserve the celery stalks. Bring the water to a boil. Add the carrot pieces and the washed rice and simmer with the lid on for 6 minutes. Mix in the bell pepper and the celery and simmer for a further 4 minutes. Mix in the omelet pieces and simmer for a further 3 minutes. Remove from the heat and, without removing the lid, let it mature for 25 minutes until it becomes mandarin rice. Cut the washed tomatoes into 4 similarly sized slices each. Cut the peeled onions crosswise into thin slices and top the tomatoes with them. Cut approximately 3 mm thick slices crosswise from the washed cucumber. Drizzle the tomatoes with vinegar and sprinkle the beef broth powder over the cucumber slices. Press the mandarin rice into a hemispherical bowl and place it upside down in the center of two serving plates. Garnish with tomato and cucumber slices. Remove the lemongrass and lime leaves from the roasted goat meat, then place it in two serving bowls and sprinkle with the pepperoni pieces. Serve and enjoy. Enjoy with a cold beer.