Agra Coconut Curry Masala Medium (170g)
AUD $16
This North Indian curry originates from the where the Taj Mahal is located in India.
This spicy lamb curry, featuring coconut milk, is excellent used also with beef, goat or chicken.
This 240g jar will cook with approximately 15kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 75kJ | 1490kJ |
| Protein | 0.7g | 13.7g |
| Fat, total | 0.7g | 14.4g |
| — saturated | 0.1g | 1.7g |
| Carbohydrate | 1.6g | 32.5g |
| — sugars | 0.8g | 15g |
| Sodium | 13mg | 251mg |
Paprika, Chilli Powder, Coriander Seed, Cumin Seed, Turmeric, Black Pepper, Fenugreek Seed
Ingredients
- 3 tbsp butter/ghee
- 2 medium onions, finely chopped
- 6 cloves garlic, finely chopped (6 tsp minced garlic)
- 5 tsp ginger, finely chopped
- 2 tbsp Agra Lamb & Coconut Curry Masala
- 1 kg (2.2 lb) lean lamb, diced
- 300 ml s (10oz) coconut cream
- 1 cup chopped tomatoes
- 1½ tsp salt or to taste
Method
Melt the butter/ghee and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Agra Lamb & Coconut Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the coconut milk and tomatoes. Bring to the boil and cover pan reducing heat to low and simmer until lamb is cooked and tender. Adjust the amount of liquid to the preferred consistency by simmering the curry with the lid off until the gravy thickens. This curry is best used for lamb, beef or chicken and potato or sweet potato (for best results do not use for seafood, lentils or just vegetables).
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