Sign in
Thursday 4 december 2008
31/12
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Goat “massalé”
rating :
temps de préparation :
1h 15temps de cuisson :
45 minutesIngredients :
(for 4 personnes)1kg goat’s meat, chopped into medium-sized pieces
3 onions, thinly sliced
3 garlic cloves
3 tomatoes, crushed
1 piece of ginger (or powder)
About ten “calou pilé” leaves
1 sprig of thyme
1 tsp curcuma
1 tbsp “massalé”
3 tbsp oil
Salt, pepper and parsley
Method :
Heat the oil in a frying pan. When hot, add the goat’s meat and cook until golden brown. Meanwhile, pound the garlic and ginger into a paste.Then, add the onions, crushed condiments, sprig of thyme and “calou pilé” leaves to the pan. Cover with a lid and simmer on a low heat for about 10 minutes.
Next, add the tomatoes and continue to cook over a medium heat for a further 5 minutes.
Season with “massalé” powder, curcuma, salt and pepper to taste.
Stir well for 5 minutes. Pour in some water and simmer gently over a low heat for 45 minutes.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
