The world’s largest curry & a recipe of our ownon June 11, 2012
In July 2005, Abdul Salam created the worlds largest curry, weighing in at 10.3 tonnes! To put that into perspective, the average weight of an adult African Elephant is 4.6 tonnes. So that’s two and a half elephants worth of curry!
Our very own Chef Andrew Robertson, Executive Chef at Cabanas at Sun City, recently shared his favorite lamb curry recipe with us!
It’s just what we need for a chilly winter’s night!
You will need:
1 large onion, sliced into rings
1 sprig fresh curry leaves
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (1/2 t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped
Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown.
Stir in the garlic and ginger paste, masala and turmeric.
Add the tomatoes and braise for about 3 minutes.
Add the meat, cover, reduce the heat and simmer for about 10 minutes.
Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes.
Add the chopped coriander leaves towards the end of the cooking time.
Season with salt if necessary.
Serve with rice and sambals such as chopped onion and tomato.
For more recipe ideas, follow Chef Andrew on Twitter – @chefandrewr
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