$80
This Sumatran curry is medium heat and delicious cooked with lamb, chicken or beef, with vegetables and potatoes. Also excellent served with seafood.
This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.
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Chilli Powder, Fennel Seed, Turmeric, Cumin Seed, Cinnamon, Coriander Seed, Nutmeg, Black Pepper, Green Cardamom Seed
Ingredients:
Method:
Melt the butter and add the onion, garlic, ginger and lemongrass. Sauté until the onion is soft. Lower heat, add the Sumatra Lamb Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the remaining ingredients.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
Chicken and beef, with/without vegetables can be substituted for lamb in this dish.
| Weight | 1.4 kg |
|---|---|
| Dimensions | 13 × 13 × 21 cm |
| Heat | |
| Size | 1kg, 35.2oz |
| Australian % Ingredients | 10 |
This is such a delicious curry. Heart warming and stomach filling, it has a mild to medioum heat level and goes to good with the fried potatoes.
This 250g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.
Cilantro (Coriander) Leaves (15g) are dried and perfect for adding a burst of fresh, herbaceous flavour to Mexican, Thai, and Indian dishes. These leaves are ideal for those who love the distinctive taste of cilantro but prefer the convenience of a dried herb.
Bubblegum BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Bubblegum 7 Pot chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Pastrami Mix encapsulates the traditional flavours needed to make New York-style pastrami. This blend of coriander, black pepper, garlic, and other spices creates a delicious crust for smoked and cured meats.
Marjoram is used in hearty meals and adds an intense, slightly sour taste to soups and stews. It has a woodsy and earthy flavor, with a slightly sweet aftertaste.
Ajwain (Thymol Seed) Whole is known for its sharp, thyme-like flavour. A key ingredient in Indian cooking, it aids in digestion and adds a distinct taste to breads, lentils, and vegetable dishes.
Origin: blended from local and imported ingredients
Jamaican jerk seasoning is a mixture of herbs and spices that is used to marinate and season meat, particularly chicken, pork, and fish. It originated in Jamaica and is known for its spicy and smoky flavor. The seasoning is typically applied generously to the meat and then grilled or smoked, resulting in a delicious and flavorful dish. It can also be used as a dry rub on vegetables or tofu for a vegetarian option. Jamaican jerk seasoning is a popular and versatile ingredient that can add a unique flavour to many dishes.
Cardamom Pods Green (Elaichi) are the quintessential spice for adding a sweet, floral flavour to coffee, tea, and desserts. Integral to Indian and Middle Eastern cuisines, they infuse dishes with a distinctive, aromatic warmth.
Chilli Flakes (Crushed) Medium (40g) provide a convenient way to add a moderate heat to pizzas, pastas, and sauces. These flakes are ideal for those who enjoy a bit of spice in their food, allowing for easy adjustment of heat levels.
Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambals.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: Blended from local and imported ingredients
Ingredients: coriander, cumin, nutmeg, tandoori colour, cinnamon, cloves, fenugreek, garlic, ginger, pepper, cardamom
Tandoori masala curry is a flavurful dish that originated in India, specifically in the northern region of Punjab. It is made by marinating chicken or other meats in a blend of spices and yogurt, which gives it a tangy and slightly sour taste. The marinated meat is then cooked in a tandoor oven, which is a traditional Indian clay oven, giving it a smoky and charred flavor. The dish is usually served with rice or naan bread and can be made spicy or mild depending on personal preference.
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
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