Ancient Meat with Knorr Curry Leaves Gravy

Name: Ancient Meat with Knorr Curry Leaves Gravy
Yield: 1
Ingredients: 200.0g Ghee; 5.0pc Cardamom; 5.0pc Star Anise; 20.0pc Cinnamon (1 inch); 1.0pc Pandan Leaves; 200.0g Shallot, sliced; 50.0g Garlic, sliced; 20.0g Red & Green Chillies, roughly chopped; 20.0g Coriander Leaf, roughly chopped; 10.0g Parsley, roughly chopped; 20.0g Curry Leaves; 60.0g Fresh Tomato, roughly chopped; 250.0g Curry Powder, mixed with water; 50.0g Chilli Powder; 30.0g Turmeric Powder; 100.0g Meat Fats / Ghee; 500.0g Minced Meat Joints; 1.0pc Rib; 200.0g DProd, Yoghurt, Plain; 600.0ml Cold Water; 0.0g Black Pepper, Salt & Sugar to taste; 0.0g Knorr Chicken Stock 500g

Ancient Meat with Knorr Curry Leaves Gravy – - Recipe

Raja Kuah Knorr 2016's winning dish, from Chef Budiman Bistari Mohamed

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Spice Paste

Ghee 200.0 g
Cardamom 5.0 pc
Star Anise 5.0 pc
Cinnamon (1 inch) 20.0 pc
Pandan Leaves 1.0 pc
Shallot, sliced 200.0 g
Garlic, sliced 50.0 g
Red & Green Chillies, roughly chopped 20.0 g
Coriander Leaf, roughly chopped 20.0 g
Parsley, roughly chopped 10.0 g
Curry Leaves 20.0 g
Fresh Tomato, roughly chopped 60.0 g
Curry Powder, mixed with water 250.0 g
Chilli Powder 50.0 g
Turmeric Powder 30.0 g

Protein

Meat Fats / Ghee 100.0 g
Minced Meat Joints 500.0 g
Rib 1.0 pc
DProd, Yoghurt, Plain 200.0 g
Cold Water 600.0 ml
Black Pepper, Salt & Sugar to taste
Knorr Chicken Stock 500g

Malay

Main Course

Beef & Lamb

Raja Kuah Knorr 2016's winning dish, from Chef Budiman Bistari Mohamed

...

Preparation

Spice Paste
- Heat up ghee, sauté shallots and pandan leaf till fragrant.
- Add in garlic, ginger, spices, red chilies, green chilies, coriander leaves, parsley, curry leaves and tomatoes. Saute till it turns into a paste.
- Add in curry powder, chili powder, turmeric powder and saute till oil rises to the surface. Turn the fire down.
- Split the finished spice paste into two. Set aside one half, and season the other half with Knorr Chicken Stock, black pepper, salt and sugar. Leave to cool.
Protein
- Marinate the minced meat with the seasoned spice paste.
- Mix in a bit of yoghurt, fats or ghee.
- Paste the minced meat onto the rib and leave to marinate for an hour in the refrigerator.
- Once cool, brown the prepared meat for 2 minutes to seal in the juices and to enhance the taste of curry on the meat. Set aside.
Gravy
- Using the same pan as where you browned the meat, use the remaining ghee to saute the remaining spice paste.
- Add the water and yoghurt. Bring to boil.
- Add in the browned meat and season with Knorr Chicken Stock, black pepper, salt and sugar. Cook till gravy comes to a boil and the meat has cooked completely.
Assembly
- Serve with zaatar bread or cooked white rice.