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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
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM5.4
Cost per Serving
Food Cost Margin
Spice Paste
Ghee
/g
200.0 g
0%
Cardamom
/pc
5.0 pc
0%
Star Anise
/pc
5.0 pc
0%
Cinnamon (1 inch)
/pc
20.0 pc
0%
Pandan Leaves
/pc
1.0 pc
0%
Shallot, sliced
/g
200.0 g
0%
Garlic, sliced
/g
50.0 g
0%
Red & Green Chillies, roughly chopped
/g
20.0 g
0%
Coriander Leaf, roughly chopped
/g
20.0 g
0%
Parsley, roughly chopped
/g
10.0 g
0%
Curry Leaves
/g
20.0 g
0%
Fresh Tomato, roughly chopped
/g
60.0 g
0%
Curry Powder, mixed with water
/g
250.0 g
0%
Chilli Powder
/g
50.0 g
0%
Turmeric Powder
/g
30.0 g
0%
Protein
Meat Fats / Ghee
/g
100.0 g
0%
Minced Meat Joints
/g
500.0 g
0%
Rib
/pc
1.0 pc
0%
DProd, Yoghurt, Plain
/g
200.0 g
0%
Cold Water
/ml
600.0 ml
0%
Black Pepper, Salt & Sugar to taste
/g
0.0 g
0%
/
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
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.
