Description
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
Ingredients
Coriander Seed, Chilli Powder, Cumin Seed, Paprika, Nutmeg, Cinnamon, Fennel Seed, Green Cardamom Seed, Cloves, Black Pepper
Recipe
Ingredients:
- 4 tbsp butter/ghee (60 g)
- 2 onions, finely chopped
- 5 cloves garlic, finely chopped (5 tsp garlic paste)
- 3 tsp ginger, finely chopped (3 tsp ginger paste)
- 4 green chillies, finely chopped
- 1 cup water
- 3½ tbsp Goa Lamb Curry Masala
- 1 kg (2.2 lb) Lamb, diced
- 2 cups water
- 1 cup coconut cream
- juice of 1 lime
- salt to taste
Method:
Melt the butter and add the onion, garlic, ginger and chillies and fry until golden. Add 1 cup of water and cook until onion is mushy and all the liquids have absorbed. Lower heat, add the Goa Lamb 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 2 cups of water, bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the coconut cream and cook until the curry has reduced. Add the lime juice and salt to taste.
Reheat the curry before serving for a better tasting curry. This curry is best cooked with lamb, chicken or beef and potato or sweet potato.
Sein Win (verified owner) –
Good. Use it the first time.
Jane –
Medium is an accurate describtion of the heat.
Tasty not overwhelming allowing the meat to shine.
Margaret Moult (verified owner) –
Another of my go to spice blends I have been using for very many years now.