The Cape Malay Curry Cook-off Champion
October 9, 2013 in Food24Ed posts
It was a cold and drizzling day on the Muratie Estate, tucked away in the lucious Knorrhoek valley outside Stellenbosch.
My comfort being the hearty plates of curry and glasses of gorgeous wine that were waiting to welcome me at the long table.
Chefs Elrine Thomson of Du Toitskloofand Kim Melck of Muratie both rolled up their sleeves and boldly displayed their culinary expertise, presenting deliciously spiced curries that warmed the heart and soul.
Du Toitskloof paired their Cape Malay curry with their 2013 Beaukett, an aromatic blend of Muscat de Frontignan, Chenin Blanc and Gewürztraminer.
Muratie selected their flagship Laurens Campher 2012, an off-dry white, to pair with their Cape Malay curry. A seamless blend of four varietals of Chenin, Sauvignon, Verdelho and Viognier.
When it came down to the judging, celebrity guests Benny Masekwameng, highly-acclaimed chef and MasterChef SA judge, Arnold Tanzer, chef extraordinaire and Culinary Producer of MasterChef SA and Cass Abrahams, the well loved South African Queen of Curry, stepped up to the plate to share their thoughts.
The guests were also called to cast a vote in naming the 2013 cook-off champion.
And drumroll please…
Muratie was named the ‘2013 Winelands Cook-off Champion’ having taken the vote by a narrow margin, graciously taking the baton from Du Toitskloof Wines who were the winners of the ‘2012 waterblommetjie bredie cook-off’.
Here’s the winning recipe, courtesy of the Murati Team:
Cape Malay lamb curry served Salsa and Banana Yoghurt
Recipe for 6 people
2 TBSP Lalla’s special lamb masala
2 TBSP crushed green ginger/garlic paste
1 level tsp salt
1 tsp borrie (turmeric)
10 curry leaves
6 cardamon pods
5 cinnamon sticks
5 bhadia (star cinnamon)
1 tsp jeera (cumin)
1 tsp dhania powder
2 TBSP oil to mix
2 medium sized onions
Some chopped fresh dhania
1 tsp garam masala
1½ bananas chopped
1 cup of buttermilk
1 cup of apricot jam
Fry onions in 4 TBSP oil with masala, borrie, crushed green ginger/garlic paste, salt and the seeds i.e. cloves, cinnamon etc. Rub dhania and jeera powder into the meat. When onions are golden brown, add the meat together with the curry leaves.
Braise for 5-10 minutes, and then cook on medium heat. Add tomatoes and potatoes if required. ½ Hour later, add garam masala and dhania leaves. Add up to 1½ cups when required.
A delicious curry is now ready to be served with the Salsa and the Banana Yoghurt.
1 red onion finely sliced
1 small cucumber diced
4 TBSP brown vinegar
2 TBSP sugar
1 tsp salt
Soak the onion in the vinegar, sugar, and salt solution for a few minutes, then mix in the diced cucumber. Just before serving add a tsp of fresh shredded mint.
Chop up 3 ripe firm bananas
Mix with a cup of double Greek yoghurt