Meat Curry Masala
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For rich flavours and mounds of depth for your meat-based curries. Just like the locals of Old Delhi would enjoy - alongside a plateful of buttery naan.
Spice Blend for Meat Curry Masala
You’ll Need: 15g ginger, 6 garlic cloves, 15g almonds, 15g coconut powder, 50g oil, 100g onions, 120g natural yoghurt, 60g tomato purée, 700g mutton, 20g Meat Curry Masala
Recipe for Mutton Curry: Grind the ginger, garlic cloves, boiled (and skinned) almonds, coconut powder and a splash of water to form a paste.
In a pan, heat oil and fry chopped onions in it till lightly golden. Add the ground paste and fry for a further 5 minutes. Then, add the Meat Curry Masala and fry for a further 2 minutes.
Add the yoghurt, pouring in little by little, tomato purée and salt to taste. Stir for 3-4 minutes.
Add the mutton to the pan and turn occasionally on a medium heat, to brown. Lastly, add 250ml of hot water and cover and simmer on a low flame. You may add more water if required.
Cook for a further 45 minutes, or until the meat is tender. Garnish with coriander and serve.
Coriander, Cumin, Red Chilli, Turmeric, Black Pepper, Cloves, Fenugreek Leaves, Salt, Nutmeg, Dry Ginger, Cardamom, Seeds, Cinnamon, Fennel, Mustard, Garlic Flakes, Onion Flakes, Mace, Green Cardamom, Asafoetida, Muskmelon.
For allergens see ingredients in bold.