Also known as Goan Green Curry Paste, this cummin and pepper avoured curry paste combines well with lamb, chicken, game and seafood.
The flavours in Goan Cuisine Green Curry Paste combine well with lamb, beef, chicken game and seafood. The heat in Jeerem Meerem is provided by the black pepper (meerem), however, for a hotter curry the addition of green chillies is recommended. When cooking with seafood and chicken, the addition of coconut milk is advised. Variations can incorporate the use of yoghurt/buttermilk and the addition of fragrant fresh herbs, such as coriander, kafir lime, mint.
Goan Cuisine Green Curry Paste makes an excellent marinade when mixed with yoghurt:
For 1 kilo of chicken, meat, prawn or fish, prepare a marinade of 3 tablespoons Goan Cuisine Curry Paste with an equal quantity of yoghurt.
1 kg Lamb forequarter chops trimmed
2 Large brown onions sliced thinly
150ml Canola oil
4 tblsps JEEREM MEEREM Green Curry PASTE
250ml Coconut milk
300gms Sweet potato cubed (medium)
3 Fresh coriander (leaves and stalks) washed & chopped
Fresh green chillies de-seeded chopped
Salt to taste
Heat oil in a large heavy based pot, fry the onions on a medium heat until browned, add lamb and stir constantly to ensure the lamb is sealed evenly. When lamb is sealed and brown add 4 heaped tblsps Goan Cuisine JEEREM MEEREM Curry Paste and stir to distribute the paste through the lamb. Add coriander and enough hot water to cover the lamb and turn down heat to a simmer, cover and cook gently until lamb is just tender. Add the sweet potato and green chillies and simmer until the potato is cooked through. You may need to add a small amount of water with the potato if the gravy has reduced a great deal. Season with salt to taste.
Serve with hot naans or Herb Pilaf and Jackfruit Sambal.