At University Meat we are working to expand our online range and giving Australian brands access to our platform and exposing them to our customers. Meat will always be our specialty, but this is our way of fortifying Melbourne’s business community in a time of need. Our expansion will host products from businesses across Melbourne and include the businesses and individuals that we have long-standing relationships with. We have chosen to take this path to keep evolving with the challenges that Covid-19 has thrown our way. Although, we have plans to continue this development long after Coronavirus becomes history.

This week, we are introducing the Tamarind Tree. John Ger, the chef behind the Tamarind Tree, has a long-standing relationship with University Meat. The Tamarind Tree has an extensive range, housing everyone’s favourite Indian Curry such as Butter Chicken Curry sauce and Lamb Rogan Josh. The Tamarind Tree is known for its quality and authenticity in representing the Indian cuisine. Each jar holds only the finest spices, preserved naturally and combined lovingly. The secret in these sauces have journeyed the generations of John’s family. Through his experience, he has perfected the recipes and captured them, so you can enjoy them with your family.

University Meat’s products pair perfectly with Tamarind Tree. We have put together two University Meat packs that include a Tamarind Tree curry and our meat. Diced lamb for the Rogan Josh and or diced chicken for the butter chicken both come with 1kg of rice to finish off the meal. Each pack can feed a family of 6, all you have to do is order online and it is delivered straight to your door. The recipes below are taken from John’s personal repertoire. You can mix and match our meat, for example, use beef cuts of meat to make a curry with the Rogan Josh. We recommend beef cuts as diced beef, beef stroganoff strips and 85% cl beef mince for the perfect balance of flavour between beef and Indian spice.

Food Service

The Tamarian Tree Foodservice tubs are available upon request. These are award-winning, authentic gourmet sauces delivered directly to trade customer. The Tamarian Tree produces all-natural ingredients, creating consistency and quality products. The Tamarian Tree is gluten-free, dairy-free, nut-free and 100% vegan freshly roasted and grounded spices.

1kg Marinades tubs can be used with 10kg of meat, seafood or vegetables in your foodservice meals.

2kg of any curry sauce can be used with 10kg of meat, seafood or vegetables in your foodservice meals.

There is also the option to adjust the spice level of the sauces to suit your business needs.

Please click here for more information.

Recipes

Butter Chicken and University Meat Curry packs recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

 

Ingredients

One Jar of Tamarind Tree Butter Chicken

1kg University Meat Diced Chicken

300g diced vegetables of your choice

2tbsp olive oil

260ml warm water

25ml fresh cream (if desired)

Salt to taste  

 

Method

  1. Heat 2 tbsp oil in a large saucepan

  2. Add chicken and brown on all sides

  3. Add Tamarind Tree Butter Chicken, sauté for 2 minutes

  4. Add 260ml water and bring to the boil then reduce to a simmer, season with salt

  5. Add your choice of vegetables and cover with a lid, simmer until chicken and vegetables are cooked and sauce thickens

  6. Add cream if desired and stir through

  7. Serve with basmati rice, nan, roti or poppadums

 

Rogan Josh Diced Lamb Recipe   

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 6

 

Ingredients

One jar of Tamarind Tree Rogan Josh

1kg of University Meat Lamb Rack

2 tbsp oil

Salt to taste

1 large Grilled eggplant diced

50-100gm Greek Yogurt whisked with 1 tbsp of tomato pasta

Fresh coriander to garnish

 

Method

  1. Combine a tbsp Rogan Josh, tbsp of oil and salt to season eggplant and place in a baking tray and lightly grill

  2. Heat oil in a large saucepan

  3. Add diced lamb and brown on all sides

  4. Add 260gm Tamarind Tree Rogan Josh and 260ml water

  5. Add salt

  6. Bring to the boil and cover with lid then reduce to a simmer until the lamb is soft and the sauce has thickened

  7. Add grilled eggplant

  8. Garnish with fresh coriander and serve with rice, nan, roti or poppadums