ANZAC long weekend

It's finally sunny here, in the little flat by the sea. I woke up this morning to sunshine across the bed. Between the odd bus I could hear crows and waves crashing. More of a problem was getting out of bed and dressed without the joggers getting a fright. The flatmates still away and it's all very peaceful. Listening to FBI argue about whether Sydney author Steve Toltz is actually funny, (he recently published A fraction of the whole), drinking cups of tea, watching the view over the ocean, listening to the bus.

The bus roars past very, very frequently, it seems. We have a bus stop at the font door. Handy.

I've now managed to cook a meal, and clean the kitchen. It almost feels like a home.

Alex's Goat Curry

Alex made this for dinner the other night and it was fantastic. I'm going to attempt to make it next week. For dinner on Sunday night i'm trying out the world of goat in the slow cooker - with Rogan josh curry!

Curry paste
6cm galangal
3cm turmeric
5cm lemongrass (white part only)
1 onion
4 coriander roots
4 garlic cloves
5 dried small red chillies (soaked in water)
2 tblsp coriander seed
1 tblsp cumin seeds
1 cinnonman stick
2 teasp black-pepper corns
4 teaspns salt

Meat part

2 kilos goat meat - halal butchers on enmore rd does good goat
1 tablsp galangal powder
1.5 tablspn sugar
1 tablespoon olive oil
teaspoon of butter
10 fresh curry leaves
2 tablespoon yogurt
250ml chicken stock
250mls milk
540 ml tin of coconut cream
one bunch of rice paddy herbs (garnish)

Fry onion, garlic turmeric lemongrass etc till soften(ed). Add little water while frying.
Remove from heat. Pound into paste with mortar and pestle.
Pound into past, and ADD into the wet paste above. This is the curry paste.

Add goat + 1 teaspn of salt & sugar & galanga power into saucepan
cover with water
Bring to boil and simmer for 45mins
Cover with lid. Strain meat (ditch water).

Take the cooked meat, stock and milk and coconut cream, and add to saucepan
bring to boil the on low heat simmer for 45mins.

Bring to table with jasmine rice and viet ditch weed for garnish.