Goa Lamb Curry Masala Medium (240g)
AUD $22
Out of stock
This South Indian curry originates from Goa and is delicious cooked with coconut cream.
Traditionally cooked with lamb but also excellent with beef and chicken and accompanied with vegetable or potatoes.
WARNING: This is a pure spice mix, with a spicy medium heat, so if you heap your tablespoon when cooking, the curry will be hot.
This 240g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 77kJ | 1540kJ |
| Protein | 0.7g | 13.2g |
| Fat, total | 1g | 19.3g |
| — saturated | 0.1g | 1.4g |
| Carbohydrate | 1g | 20.2g |
| — sugars | 0.5g | 9.2g |
| Sodium | 10mg | 200mg |
Coriander Seed, Chilli Powder, Cumin Seed, Paprika, Nutmeg, Cinnamon, Fennel Seed, Green Cardamom Seed, Cloves, Black Pepper
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 –
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 –
Another of my go to spice blends I have been using for very many years now.