Contains a whole spice pouch, a base sauce and a stir-in sauce
Cut the meat, fish or paneer cheese into generous pieces.
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes.
Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1-1¼ hours for shoulder and leg and 30-35 minutes for mince).
Use these handy tips to customise your dish;
Cook a vegetable along with the meat - try aubergine, spinach, peas or potatoes (some may need to go in before the lamb).
Fry (pierced) whole green chillies or julienned ginger in the oil before you add the base sauce for extra zing and flavour.
For an elegant meal cook 2 lamb shanks in the sauce and finish with a little cream.
Pour in extra watre when slow - cooking meat .
Add fresh chopped coriander before serving.
Onion (30%), Water, Sunflower Oil, Tomato Paste (9%), Garlic, Ginger, MILK Powder, Ground and Whole Spices, Coriander Leaves, Salt, Coriander Powder, Red Chillies, CASHEW NUTS, Sugar, Pomegranate Powder.
For allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
|of which saturates||1.6g|
|of which sugars||5.6g|
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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