Post by Chilly on Jul 6, 2011 2:16:51 GMT -5
Giraffe Curry
Ingredients:
1 medium sized giraffe (cleaned and boned and cut into 2 inch Cubes)
438 onions (diced)
127 Cordomom pods
43 bulbs of garlic
2 pints of cumin
2 pints of garam masala
74 jalapeno chilis
250 cans of plum peeled tomatos
2kg of raw cane sugar
the juice of a medium sized lemon grove
12 gallons (Imperial) Clarified Butter
Half a field of Corriander (finely chopped)
1 Bay leaf
Preparation:
Take one giraffe, preferably at night and after the lions have fed or when the zoo security dude goes for his coffee break.
You will need a pan large enough to cook this recipe .. I found an old steel hulled salvage barge worked perfectly.
You will also need a forklift truck (kept in reserve)
Method:
Place the barge on steel piles and light a fire under it
Place the clarified butter in the barge and heat it up ready for the onions
Add the onions and garlic using the forklift truck you kept in reserve
Using a very large spoon, keep the onions and garlic moving and fry until the onions are softened and opaque
Add the giraffe meat and pay off the crane driver as you won't be needing him for the rest of the recipe
Add in all the spices and the chilis (you might need a couple of friends to help) and fry, moving continuously until the meat is starting to brown
Add the rest of the ingredients and blend together in the barge with the big wooden spoon
Bring to slow boil and simmer for 3 days.
Season to Taste (you might consider using a shovel for this)
Serve with rice
Ingredients:
1 medium sized giraffe (cleaned and boned and cut into 2 inch Cubes)
438 onions (diced)
127 Cordomom pods
43 bulbs of garlic
2 pints of cumin
2 pints of garam masala
74 jalapeno chilis
250 cans of plum peeled tomatos
2kg of raw cane sugar
the juice of a medium sized lemon grove
12 gallons (Imperial) Clarified Butter
Half a field of Corriander (finely chopped)
1 Bay leaf
Preparation:
Take one giraffe, preferably at night and after the lions have fed or when the zoo security dude goes for his coffee break.
You will need a pan large enough to cook this recipe .. I found an old steel hulled salvage barge worked perfectly.
You will also need a forklift truck (kept in reserve)
Method:
Place the barge on steel piles and light a fire under it
Place the clarified butter in the barge and heat it up ready for the onions
Add the onions and garlic using the forklift truck you kept in reserve
Using a very large spoon, keep the onions and garlic moving and fry until the onions are softened and opaque
Add the giraffe meat and pay off the crane driver as you won't be needing him for the rest of the recipe
Add in all the spices and the chilis (you might need a couple of friends to help) and fry, moving continuously until the meat is starting to brown
Add the rest of the ingredients and blend together in the barge with the big wooden spoon
Bring to slow boil and simmer for 3 days.
Season to Taste (you might consider using a shovel for this)
Serve with rice
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