What's Cooking at GolfBC? Featured Recipe

Posted on 2nd October, 2014 Source: October eNews

Foresters' Famous Lamb Curry with Lentils
Recipe courtesy of Olympic View Executive Chef Melbourne O’Brien:

1 tablespoon garam masala
1tsp turmeric
A few whole cardamoms, cloves and cinnamon sticks
A couple stalks of coriander leaves and chives
2 tsp ground garlic + 2 tsp ground ginger
1 hot chili sliced (more or less depending on heat desired)
A few curry leaves
2 lb Lamb, boneless- cut into 1 ½ inch cubes, can use leg or shoulder.
¼ cup split yellow peas
3 cups water
1 large onion-sliced
1 large tomato
1 tablespoon oil


1) Heat oil in a in a braising or stock pot, Add cardamom, cloves & cinnamon. Add half the onion, chili & curry leaves. Fry until golden brown. Add garlic, ginger, turmeric, & garam masala. Fry for ½ minute then add meat & fry for a few more minutes. Reduce heat. Water will be produced; let it all evaporate, without burning the mixture. Add salt, remaining onion & tomatoes. Mix & let cook as more water is produced. Add the lentils or split yellow peas & fry for a few minutes. Add water. Reduce heat & let the meat cook & the lentils soften for approx. 1 hour. The meat & lentils should be all mixed & soft. Check for seasoning, serve with rice pilau, naan bread & your favorite chutney and raita sauces.

Forester's Bistro & Bar is open daily for breakfast, lunch and dinner with a scenic (newly renovated) wrap-around patio overlooking the golf course. If you haven't tried Mel's menu yet, you're missing out!! Everyone Welcome!

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