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Brain Stew Goat Recipe

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Brain Stew Goat Recipe

Brain Stew Goat Recipe . The goulash is one of the recipes typical of Sumatra which was adapted from the rich Indian curry spices. Goats and processing parts of the brain could be a new challenge you in cooking.

Brain Stew Goat Recipe

Brain Stew Goat Recipe
INGREDIENTS

  • 500 gotak goat, cut to taste
  • 200 g goat's head more like a fleshy tongue and bones, cut into pieces
  • 1 ½ L of the thin coconut milk ½ coconuts
  • 2 bay leaves
  • 1 stalk lemongrass
  • 2 cm galangal, crushed
  • 2 lime leaves
  • 2 eggs Cardamom
  • 1 tablespoon soy sauce Bango
  • 1 tsp tamarind
  • 2 tbsp oil, for frying
  • Seasonings, puree:
  • 3 cloves garlic
  • 6 red onions
  • 6 red chilies
  • 2 eggs hazelnut, toasted
  • 2 tsp coriander, toasted
  • 1 tsp white pepper grains
  • ¼ tsp cumin, toasted
  • 1 cm ginger
  • 1 cm turmeric, fuel
  • ¼ tsp cinnamon powder


How to Make:

  • Heat oil, saute ground spices until fragrant.
  • Add bay leaves, lime leaves, lemongrass, galangal and cardamom. Stir well.
  • Insert the head of another goat, stir-fry until it changes color. Move into the pot.
  • Pour the coconut milk and cook over low heat, stirring until the meat cooked and soft. Enter Bango soy sauce. Enter your brain and acidic water. Bring to a boil. Lift.
  • Serve warm with the sauce boiled, sliced tomato and chips and a sprinkling of fried onions.


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