Ancient Meat with Knorr Curry Leaves Gravy
Raja Kuah Knorr 2016's winning dish, from Chef Budiman Bistari Mohamed

Ingredients
Ancient Meat with Knorr Curry Leaves Gravy
Calculate Dish Cost
Spice Paste
Protein
Spice Paste
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Ghee 200.0 g
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Cardamom 5.0 pc
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Star Anise 5.0 pc
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Cinnamon (1 inch) 20.0 pc
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Pandan Leaves 1.0 pc
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Shallot, sliced 200.0 g
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Garlic, sliced 50.0 g
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Red & Green Chillies, roughly chopped 20.0 g
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Coriander Leaf, roughly chopped 20.0 g
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Parsley, roughly chopped 10.0 g
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Curry Leaves 20.0 g
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Fresh Tomato, roughly chopped 60.0 g
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Curry Powder, mixed with water 250.0 g
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Chilli Powder 50.0 g
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Turmeric Powder 30.0 g
Protein
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Meat Fats / Ghee 100.0 g
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Minced Meat Joints 500.0 g
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Rib 1.0 pc
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DProd, Yoghurt, Plain 200.0 g
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Cold Water 600.0 ml
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Black Pepper, Salt & Sugar to taste
Preparation
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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.
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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.
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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.
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Assembly
- Serve with zaatar bread or cooked white rice.