$22
214 in stock
This Sumatran curry is medium heat and delicious cooked with lamb, chicken or beef, with vegetables and potatoes. Also excellent served with seafood.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Stock
214 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
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 | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632178415" |
| Australian % Ingredients | 10 |
This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste.
This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.
This 1 kg jar will cook with approximately 32kg of meat, vegetables or seafood – 160 servings.
Whole green peppercorns are from the pepper nigrum vine before they ripen. They make a great flavour addition to chicken, fish, vegetables (especially zucchini) and milder meats. Also good on salads and veggies.
Origin: Australia
Citric acid is a weak organic acid that is naturally found in citrus fruits like lemons, limes, and oranges. It is commonly used as a food additive to enhance the flavour, texture, and shelf life of various foods and drinks, such as soft drinks, sweets, and canned fruits. Citric acid is also used in the pharmaceutical and cosmetic industries for its acidic and antioxidant properties.
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Origin: Thailand
Lemongrass powder is a finely ground powder made from dried lemongrass. It is commonly used as a seasoning in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes. Lemongrass powder can be used to add a citrusy, slightly sweet flavour to soups, curries, marinades, and stir-fries. It can also be used to make tea or infused into oils for use in aromatherapy or massage.
Garlic powder, great to have on hand when making curries or seasoning blends.
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.
Peppercorn Black Ground is a kitchen essential, offering a fine powder that easily blends into dishes for a sharp, pungent flavour. It’s ideal for recipes requiring a smooth texture without whole or cracked spices.
Thyme Ground offers an earthy, slightly floral flavour in a form that blends smoothly into sauces, soups, and stews, adding depth and complexity to a wide range of dishes with its concentrated essence.
Origin: Multiple
Black/White/Pink/Green
Mixed peppercorns are commonly used to add flavor and spice to various dishes. They can be used to season meats, vegetables, soups, and sauces. They also add a unique depth of flavour to marinades and rubs. Additionally, mixed peppercorns can be ground and used as a finishing touch on dishes such as salads, pasta, and eggs. Some people also enjoy mixing them with salt to create a flavourful seasoning blend. Overall, mixed peppercorns are a versatile ingredient that can enhance the taste of a wide range of dishes.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This pickle will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Peri Peri Sprinkle Hot (20g) brings the fiery flavour of African bird’s eye chilies to your table, mixed with garlic, herbs, and spices for a spicy yet flavourful experience. Ideal for chicken, seafood, or vegetables, this hot sprinkle adds a zesty kick to any dish.
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Linda Shaw (verified owner) –
A gret favourites of mine – a delicious curry mixture, flavorsome and tasty – I usually use chicken which is delicious with this.
Linda Shaw (verified owner) –
A great favourite of mine – a delicious curry mixture, flavorsome and tasty – I usually use chicken with this mixture which is delicious!