Edition June 2026

In this edition, Public Sector Manager features an award-winning dish by Chef de Partie Prudence Ntombela – the Masala Slinger with Creamy Lancewood Arancini, Romesco Sauce and Pico de Gallo. Bold yet beautifully balanced, the plate brings together warming spice, rich creaminess and vibrant freshness, creating a layered dining experience that delights with every bite.

This standout creation, paired with the elegant David Nieuwoudt Ghost Corner Pinot Noir 2023, earned silver at the 2025 Inter-Hotel Challenge Gala Awards, often referred to as the “Oscars of the hospitality industry”. 

Masala Slinger with Creamy Lancewood Arancini, Romesco Sauce and Pico de Gallo 

Curry ingredients:

1.2 kg lamb (shoulder or leg), cut into medium cubes

3 tablespoons vegetable oil

2 large onions finely chopped

2 tablespoons of finely chopped garlic

2 tablespoons of ginger finely chopped

2 tablespoons of masala curry spice

Handful of fresh chopped curry leaves

Handful of freshly chopped mint

Handful of freshly chopped coriander

½ teaspoon egg yellow powder

1 to 2 fresh green chilies, slit open (optional)

2 medium potatoes, peeled and quartered (optional)

Salt to taste

2 cups hot water

Fresh coriander chopped (for garnish)

Method

Build the base:

Place the lamb cubes into a bowl and rinse using cold water for five minutes and set aside. 

In a large pot add oil, onions and cook on medium heat until deep golden brown (this is key for flavour). Stir in garlic and ginger. Cook for one minute until fragrant. 

Add curry leaves, mint, coriander, masala powder and chilies.

Fry spices for 30 to 60 seconds (do not burn).

Add the lamb to the pot then add salt and hot water.

Cover and simmer on low heat for 1½ to 2 hours, stirring occasionally.

Coat the potatoes in egg yellow powder and add in the last 30 minutes of cooking.

Season with salt to taste, garnish with fresh coriander, and let rest 10 minutes before serving.

Steamed rice ingredients

2 cups of Basmati or long-grain rice

4 cups of water

1 tablespoon of salt

1 tablespoon of oil or butter (optional)

Method:

Rinse rice until water runs clear.

Bring water, salt and oil to boil.

Add rice and stir once.

Reduce heat, cover and simmer for 12 to 15 minutes.

Rest five minutes, then fluff with a fork.

 Serving suggestions 

Serve with sambals (finely diced tomato, onion, carrot and chili).

Add roti, naan or steamed bread.

About the Chef 

Chef de Partie Prudence Ntombela is a Durban-based culinary professional who has built a strong reputation through dedication, passion and consistent growth in the hospitality industry. She began her career at Sibaya Casino and Entertainment Kingdom in 2010, steadily developing her skills over the years before rising to her current position in 2022.

Her commitment to excellence has earned her national recognition, including a silver award at the 2025 Inter-Hotel Challenge Gala Awards, where she placed second in the highly competitive Food and Wine Pairing category. Known for her resilience, creativity and attention to detail, Ntombela continues to distinguish herself by bringing both heart and precision to every dish she creates.

For more information, visit:

www.suninternational.com/sibaya, call: 031 580 5000 or sibayenquiries@suninternational.com 

You can also follow her on Instagram: @sun_sibaya and Facebook: @sibayacasino