Penguin Curry

Curry. If you're an American there's no middle ground. You despise or enjoy it. 

More than likely if curry evokes a negative reaction you've eaten the day long-simmering glop at the $5.99 all-ya-can-eat luncheon special ("Is that a dirty mop I smell?".)  No, the carefully prepared curry is a delight, an amalgamation of tastes and flavors that first titillate the nose than work over the tongue in many places with layers and nuances of deliciousness.

PenguinsWon, an EP'er also with splendid layers and nuances, is a published gourmet cook (not a professional chef for he would never compromise in the kitchen), not to mention a former power hitter in advertising and marketing who is lending a hand with my budding business, has not only graciously shared his delightful recipe for Lamb Curry but was awesomely kind enough to send me his extra-special blend of curry spices, a secret which he stubbornly guards.

If I use the word orgasmic to describe the consumption of the dish I might expect to be peppered with snide remarks. Bring 'em on.

The valuable spice arrives. Typical American reaction.

Foundation ingredients, clockwise from the cubed lamb: Apricot preserves, lime and
bay leaves, diced tomatoes, grated coconut, chicken stock (home made), chopped
jalapeno peppers, garlic and ginger, fruits for a chutney base.

Simmering. The flavors combine and intensify.

Plated with Basmati rice and a simple garnish of coconut.

Being eaten.


Original Cape Malay Curry ~ The recipe

2 cups finely grated onion
1 Granny Smith apple peeled and chopped fine
1 35 oz can of diced tomatoes 

Saute onions and apple in 3tablespoons of butter until translucent. Add tomatoes.

Boil 1 cup of chicken stock; add 1 cup of unsweetened coconut and soak for an hour.

Coat 3 lbs of cubed stewing lamb with 3 tablespoons of curry powder and let site for a few hours. 
Brown the lamb.

In a food processor, blend:
3 T of lime juice
3 T fruit chutney
2 T apricot preserves
2 jalapenos chopped (keep the seeds)
2 inch piece of ginger
3 cloves of garlic

Add this mixture to the browning lamb and mix well.

Add the tomato mixture
Add the coconut and the stock
Toss in two bay leaves

Cook at a simmer for the minimum of an hour. It is a dish that I can vouch for that does even better
when it can stand for a while.

Serve with grated coconut, chopped tomatoes and chutney on the side. Green peas and fresh
cauliflower worked for us.

HootieBootieInLuv HootieBootieInLuv 26-30, F 19 Responses Feb 19, 2012

Your Response


Especially good with manatee. Lovely!

Love, love, love curry and I'm from the U.S. lol Thank you for the wonderful recipe. I will have to give it a try :)

OMG ur here 2!?! UR like the second entry on this group, lol. Next u'll be running for president of the united states or local dog catcher.

You are going to love slumming it in Brick lane in London; Every possible type of curry house, every spice and flavour. Its like Bombay without the bad tummy.

Can't beat a good curry. I mix my own spices for the most part, and it's not as hard as many people think. Not sure about the availability of spices in the US, but here in the UK it's usually just a matter of going to the nearest South Asian shop and loading up on bags of pre-ground...

Amazing how a mere ocean can create such a difference. Indian food in general is not popular. Curry outside of the Indian kitchen in the States is unusual. One must search for the appropriate spices (the store-bought supermarket jar is always wrong or stale).

Yeah, I'm not fond of the pre-mix stuff as a rule. I did pick up some rather good pre-mix, however, in a now-closed take-away in Cardiff, where the young guy running the place had started selling his dad's traditional mixes along with ready-cooked meals. I've still got a little left, but it's past its best now, so goes in lentil soups :)

I guess that the curry frenzy of the seventies never hit your side of the pond. Many of the favourite resaurant dishes - Tikka Masala for example - have their origins in Bradford, England, where there is a large Indian community. Don't think curry is big on mainland Europe either, they're more likely to go for North African styles if they're after spice...

do you really think we'd eat our own?

Another very well writen story. Great pictures too. This sounds so good.

Only a good lamb Korma dish can eclipse lamb curry. I don't know if you tried this, but use cocnut milk when you cook the rice. It adds so much to the flavor of the curry.

The intense, multiple flavors of the Malay Curry needed a non-assertive, bland, somewhat chewy base for perfect support. I will confer with you regarding the Korma using the meat of one silver-tongued Koala.

I agree.. My other curry is a korma... lots of hard work, but worth it.
I'll try the coconut milk.. I also do a nice Singapore Chicken Curry with pineapple,galangal,kaffir lime leaf,chilies and tamarind. Normally I serve the curry with 'funeral' rice containing butter,cloves,cinnamon and turmeric. But I think Kathryn is right.
There's a lot going on in the curry

i like spicy food and ladies add me if you like?

AWESOME!! The post and the dish!! We LOVE a good curry!! I LOVED the pics too!! :D

That sounds really nice, and I loved the photos!<br />
<br />
Your title reminded me of a naturalist I knew who spent a fair bit of time in Alaska, where he said the native peoples had a similar reaction when encountering most any species in the wild. He and his compatriots might think a particular bird was beautiful, or some sea mammal cute and inquisitive, but the indigenous folks usually responded, "hmmmm, tasty."

I spent six weeks in China where market day is special to the locals and outrageous to any foreigners in the big city neighborhoods. One vendor was selling gorgeous, multi-colored, regal birds. To eat. Thought for about two second that I should buy them and set them free but the pot was the destiny for them all.

I had to see weather any penguines were harmed during the making of this post. LOL.

Actually, there were. Two penguins, their feathers quickly plucked, were cleaned and cut into perfect cubes before they knew what hit them. Their children were not in the room.

curry is great....rice too....i am happy u love it....i love it too....curry lam...curry goat...curry spices....have fun sexy lady..

Gordon Ramsey would be proud. Even established cooks have problems making a rice dish into anything beyond what looks and tastes like day old oatmeal... and this coming from a guy that has been overseas from where the dish originated..<br />
<br />
Btw: My earlier reference to Gordon Ramsey refers to one of his pet peeves. He is constantly berating and condemning the chefs from his shows how they continue to screw up the " risotto"... { another rice dish }

GREAT dish! Thank you. My husband and I truly enjoyed it.

please note that the recipe calls for lamb, not penguin. And before you ask, just assume that penguin tastes like chicken, which is more readily available. Thank You.

And incredibly hard to rip feathers from a penguin carcass. More difficult if the little buggers are still alive.

what she said.

Mmmmm. That sounds delicious :)

Was and still is :::ferocious girlie burps::::

Mmmmm ... "orgasmic consumption" ... no snide remarks needed here, I think the words paint the picture quite well actually. Now what was it you were saying about the meal ...???

I love a good curry. Great post. <br />
<br />
I will say that professional chefs don't compromise in the kitchen as a general rule :)