Coriander Seed, Chilli Powder, Paprika, Cumin Seed, Fennel Seed, Cinnamon, Black Pepper, Turmeric, Cloves, Green Cardamom Seed.
This is a spicy Malay curry cooked with coconut cream. If you do not like to use goat, lamb, beef or chicken are all excellent substitutes.
Malay Goat Curry
45mls oil, 150g finely chopped onion, 5 finely chopped red chillies, 25g Malay Goat Curry Masala, 455g goat or lamb sliced, 200g potatoes, 1 1/2 cups of water, 1 stalk of lemon grass, 1 cup coconut cream, salt to taste, optional is to add 1 tsp belachan (dried shrimp paste during cooking).
In a saucepan heat the oil, add to the pan the finely chopped onions and red chillies and cook until golden brown. Add the Malay Goat Curry Masala to the pan and fry gently until aromatic. Add the goat/lamb and potatoes to the pan and seal it well. Add the water and the lemon grass to the pan, bring it to the boil. Cook until meat is tender and liquid reduced. Add the coconut cream and salt to taste. Bring to the boil and serve. If you would like to add the belachan do so after frying the curry masala. This curry can be cooked using lamb, chicken or beef. The potatoes can be omitted if desired and replaced with meat.