Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
Rich and creamy curry for a hearty and flavoursome family meal.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder | Diced | 1kg | 4kg | 10kg |
| Brown Onion | Diced | 1 | 4 | 10 |
| Curry Leaves | Whole | 4 | 16 | 40 |
| Garlic Cloves | Minced | 4 | 16 | 40 |
| Potaotes | Diced | 3 | 12 | 30 |
| Water | 60ml | 240ml | 600ml | |
| Salt | 1.25 tsp | 5 tsp | 12.5 tsp | |
| Brown Sugar | 20g | 80g | 200g | |
| Durban Masala Paste | 100g | 400g | 1kg | |
| Tomato Passata | Sold Seperately | 400g | 1.6kg | 4kg |
| Durban Masala Paste | 1 Unit | 4 Units | 10 Units |
| Chilli Powder | 30g | 120g | 300g |
| Ground Coriander Seed | 5g | 20g | 50g |
| Ground Cumin Seed | 5g | 20g | 50g |
| Ground Cardamon | 2.5g | 10g | 25g |
| Ground Cinnamon | 5g | 20g | 50g |
| Ginger Powder | 5g | 20g | 50g |
| Ground Cloves | 0.125g | 0.5g | 1.25g |
| Ground Fennel Seeds | 5g | 20g | 50g |
| Ground Tumeric | 5g | 20g | 50g |
| Curry Powder - Mild | 2g | 8g | 20g |
| Star Anise | 1 | 4 | 10 |
| Vegetable Oil | 50ml | 200ml | 500ml |
Preparation
BUTCHER – PREPARATION/METHOD
Durban Masala paste;
Heat oil over medium heat in a large pan, add all spices and cook on low for 5 minutes until fragrant, stirring continuously.
Other ingredients;
Combine all ingredients and mix well.
DO NOT ADD PASSATA.
2. Display in a disposable bowl/dish garnish with chilli and coriander.
3. Display with tins of diced tomatoes or bottles of tomato passata.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat a large pot with 10ml of oil and brown the mixture off.
2. For each unit of mix, add 400ml of diced tomatoes or passata.
3. Cover and simmer on low for 1.5 hrs until meat is tender. Can also be cooked in a slow cooker or a pressure cooker.
SERVING SUGGESTION
Serve with rice and roti.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell diced tomatoes, bottles of passata, packets of rice and packs of frozen roti.
