I intend to post this up earlier, but hey, things have been rather hectic and I could scarcely breathe. Here’s sharing with you my submission for the New Zealand Food Connection Chef Challenge; The Legend of Nessie, The Curry-fied Version.

Why the weird name for my dish? Well, let’s say it is a three generation’s masterpiece and somehow my son had a hand in plating the dish.

Not quite my own recipe, but it is something that I learned from my mother, so here’s sharing with you how to make The Legend of Nessie, The Curry-fied Version.

Ingredients:

1 rack of Pure South Lamb Ribs, cut
2 potatoes, peeled and cut
Curry paste of your choice
3 tablespoon of Anchor Pure New Zealand butter
Garlic, ginger, shallots, pounded
Curry leaves
Tomatoes
3 cups of water
Salt to taste

The main ingredient is this, Pure South Lamb Ribs.

No trimming of fat is needed in this recipe.

It is common to add in coconut milk or yoghurt into curries but this time I omitted those and used Anchor Pure New Zealand butter for the milky and rich taste instead.

Melt 3 tablespoon of Anchor Pure New Zealand butter and sautee the mixture of pounded ginger, shallots and garlic as well as the curry leaves before adding in the curry paste. Simmer til fragrant.

Add in Pure South Lamb Ribs and potatoes and salt to taste. Simmer about 20 minutes under slow fire til cooked.

Take out from the pot and plate it. Best served piping hot with steamed rice, but if you wanna go all Western, just have it the way you’d do a lambchop. 😛 Food is subjective anyway. 😉