Ingredients /nutrition
1 tbsp coriander
1/2 tsp cumin
1/4 tsp aniseed
1/2 tbsp peppercorns
2 cloves
2 1/2 tbsp butter
5 thinly sliced garlic cloves
10 thinly sliced shallots
2 cinnamon sticks
2 cardamoms
1/2 nutmeg
1 stalk lemon grass
3 kaffir lime leaves
2 pieces dried sour fruit
1 kg (not) borneo pygmy elephant, cut into bite size pieces (but rather, good local lamb)
650 cc thin coconut milk
250 cc thick coconut milk
300 g quartered potatoes
salt to taste
Methods / instructions
To prepare spice paste, add the first 5 ingredients from the list in a food processor or blender. Grind to form a smooth fine paste.
Heat up butter and saute garlic and shallots until golden brown
Add in spice paste and remaining ingredients.
Cook until (not) pygmy elephant is cooked and sauce thickens.
Serve hot.
Servings: 4
This recipe is intended as a joke. Never ever cook it with elephant meat of any kind. Always replace “Pygmy Elephant” with a farmed animal meat from your local area, rather than using an endangered species. I suggest Lamb. You could probably make it from just vegetables, if you are vegetarian. But never from a pygmy elephant. Or any other elephant for that matter. The reason I am posting this as a (not) Pygmy Elephant recipe is because when you google “pygmy elephant” it directs you to my blog, where I once made a joke. I figure, as long as I inform you that Borneo Pygmy Elephants are endangered and that you can adopt one through the WWF and that this recipe should never be used on Pygmy Elephant meat and that I am only joking, we are ok. No doubt I will get a torrent of abuse in the form of various bad mouthing comments, from people who cannot read a full blog post, or who choose to glide past the ‘not’ in brackets. Well, good for them. Enjoy your meal!