$22
285 in stock
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 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Stock
285 in stock
Nutrition Information
Servings per package:
Serving size:
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per Serving
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Paprika, Chilli Powder, Coriander Seed, Cumin Seed, Turmeric, Black Pepper, Fenugreek Seed
Ingredients:
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).
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632177722" |
| Australian % Ingredients | 14 |
This is a curry with fantastic Indian influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, chicken or fish.
This 240g jar will cook with approximately 10-15kg of meat, vegetables or seafood. 50+ servings.
https://mudgeerabaspices.com.au/recipe/bombaywalla-curry-recipe/
https://mudgeerabaspices.com.au/recipe/curried-sausages/
Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambals.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: India
Black (also known as brown) mustard seeds are small, round seeds that come from the mustard plant. They have a pungent, spicy flavour and are often used in cooking and condiments. Brown mustard seeds can be used whole or ground, and are commonly used in Indian and Middle Eastern cuisine, as well as in pickling and marinades. They are also a key ingredient in making mustard sauce. Overall, brown mustard seeds add depth and heat to various dishes and are a versatile ingredient in many cuisines.
The original Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013 at an average of 1,569,300 Scoville Heat Units. Then, in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
The Chocolate Carolina Reaper is a rare strain of the Carolina Reaper Chilli and it is believed to be even spicier than the original Carolina Reaper. The Chocolate Carolina Reaper was created by crossing the Red Carolina Reaper pepper and the Chocolate Trinidad Moruga Scorpion pepper.
It has a very strong floral aroma is described as fruity, sweet, and slightly smoky, and the intense heat level kicks in shortly after consumption.
We’ve taken this amazing chilli and infused it into our award-winning BBQ sauce with fresh tomato, fresh garlic, fresh onion, molasses and spices for a delicious combination of BBQ flavours with intense heat. Please – proceed with caution on your Steak Sanga and eat responsibly!
Ras-El Hanout is a Moroccan spice blend that translates to “top of the shop,” indicating it’s made from the best spices available, ideal for tagines, rice dishes, and marinades.
Cloves (Lavang) Ground (20g) provide a potent, aromatic flavour that’s perfect for adding depth to sweet and savory dishes alike. This finely ground spice is ideal for baking, marinades, and spice blends, offering a warm, rich taste.
This South Indian hot beef curry is traditionally cooked with water and a hint of vinegar.
This curry blend is excellent used for beef, chicken, lamb and seafood.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: Sri Lanka (Ceylon)
Verum cinnamon is used for its health benefits and subtle flavour, it MAY help regulate blood sugar levels by improving insulin sensitivity. It may also have anti-inflammatory and antioxidant properties, which could help protect against certain diseases such as cancer and heart disease. Additionally, verum cinnamon may have antimicrobial properties that make it effective against certain types of bacteria and fungi. Add a sprinkle to your morning granola or coffee.
What’s the difference between CASSIA and VERUM?
There are two types of cinnamon: Cassia cinnamon and Ceylon cinnamon, also known as true cinnamon. The main difference between the two is their flavour profile and where they come from.
Cassia cinnamon is the more commonly used variety and is native to China, also grown in Vietnam. It has a stronger, sweeter flavour and the the colour may be slightly darker. It is also cheaper and more readily available than Ceylon cinnamon. However, it contains higher levels of coumarin, which can be toxic in large amounts. So, take it easy on the cinnamon donuts 🙂
Ceylon cinnamon, on the other hand, is native to Sri Lanka and has a more delicate and subtle flavour and a more complex aroma. It is also more expensive and harder to find than cassia cinnamon.
Origin: India
Ground caraway powder is a versatile spice that is used in many different types of cuisine. It is commonly used in Middle Eastern and European cooking, where it is used to add flavour and aroma to a variety of dishes. Some of the most common uses for ground caraway powder include adding it to breads, stews, soups, and salads. It is also often used as a seasoning for meats, such as lamb and beef.
In addition to its culinary uses, ground caraway powder is also believed to have a number of health benefits. It is thought to aid in digestion, reduce inflammation, and boost the immune system. Some people also use it as a natural remedy for digestive issues such as bloating and gas.
Overall, ground caraway powder is a versatile spice that can add flavour and nutrition to a wide variety of dishes. If you haven’t tried using it in your cooking before, it may be worth giving it a try!
ITS BACK with the same buffalo flavours you know and love except with a whole NEW look!
ITS HOT WITH HABANERO CHILLI!
The perfect balance between heat and flavour with a spicy, tangy kick, to taste delicious without overpowering the chicken and with a texture thick enough to coat the wings evenly and not be gloopy or runny. Now, that’s what makes it sooo good.
Cobra Chilli’s Buffalo sauce, while its mostly used as a dipping or coating sauce for chicken wings, it can also be used as a marinade or sauce for other meats, vegetables, and even pizza.
Buffalo sauce has always had an association with sports and social events and is typically served with beer and sports games making it the perfect complement to other party foods, such as nachos and potato skins.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
Peri Peri is Portugal’s favourite choice for fast food: an entire chicken butterflied open and served alongside a halo of homemade French fries and pillows of rice. Each mouth-watering bite infuses the palate with juices from the meat and spices. Use this amazing Kumari rub directly on your chicken or make up a marinade with olive oil, garlic, lemon & wine.
The rich and creamy notes of Taipan BBQ’s Bollywood Butter Chicken combine harmoniously with the smoky intensity of barbecued chicken to leave your taste buds craving for more!
Use the seasoning to add flavour to other dishes, such as roasted vegetables, meat, or tofu. It can also be used as a rub or marinade for grilled or baked chicken. Additionally, you can mix the seasoning with yogurt or sour cream to make a flavourful dip or spread. Be creative and experiment with different ways to use butter chicken seasoning in your cooking!
Made with all natural ingredients and None of the Nasties.
For true Butter Chicken connoisseur check out the addict’s gift box here.
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Tania Marsh (verified owner) –
Another great mix with a a full range of flavours. I made lamb curry with coconut cream – there were no leftovers!
Melody McGrath (verified owner) –
The Agra Curry never fails to dissappoint! My family and friends love this curry. I highly recommend it.
Flavour & Spice (store manager) –
Agra is always a winner! Glad your family loves it too❤️
Victoria Murphy (verified owner) –
This spice mix is our favourite, it makes cooking curry so easy and delicious.
Leanne (verified owner) –
A beautiful blend of spices that work incredibly well with lamb. It’s one of my family favorites.
Robyn Ewing (verified owner) –
Loved this ..very senior friendly
tricia etchells (verified owner) –
Made lamb curry for my husband he said it was the beast
Flavour & Spice (store manager) –
Very happy to hear we passed the husband test 😂 Be happy and Eat Curry!
Ross Bowden (verified owner) –
A wonderful balanced mix of spices perfectly suited to the great and easy recipe recommended.
Graeme Clarke (verified owner) –
Best curry I have ever tasted.
Graeme Clarke (verified owner) –
Best curry I’ve ever tasted.
Apples Kemp (verified owner) –
Absolutely delicious and easy to add ingredients already in cupboard to add.
Dan (verified owner) –
There is no doubt that this is a nice flavour blend, a delicious curry, a great recipe (I thought the undertones of tomato was fantastic, so did my taste buds), sold by people who care about their product and customer service.
Flavour & Spice (store manager) –
We do love what we do and thanks for noticing and of course, enjoying the results❤️
Barry (verified owner) –
Great curry mix & simple to use. On my second jar and everyone that has tasted it agrees that is on of the best
Ron Schmid (verified owner) –
delicious! we have been making this curry for some time and it is always popular with the whole family – from 18 to 80!
Flavour & Spice (store manager) –
So great to hear that Ron, thank you ❤️
Christine (verified owner) –
We discovered this spice at the Royal Easter show many years ago. Delicious aromas and flavours. Authentic taste. Easy to follow. Now sharing this product with friends and family.
Flavour & Spice (store manager) –
Thanks for sharing your feedback and for sharing the love with friends and family ❤️
Teresa (verified owner) –
We found this amazing product at the show last year.
It’s so delicious and easy .
I just ran our and had to order another one
Scott (verified owner) –
Has been my “go to” curry base for the last 5 years. An exceptionally great, consistently tasty product that never fails to deliver
Astrid (verified owner) –
First bought this at the Adelaide show and then ordered another jar for gifting. Aroma is excellent and the curry was well received by all members of the family
Paula de Jersey (verified owner) –
This curry has an outstanding depth of flavour. I made it with beef & the whole family loved it. I found it a bit spicy but in a good way. I will definitely buy again
Flavour & Spice (store manager) –
thanks Paula, glad to hear you’re enjoy the Agra. works great with chicken too!
Graham (verified owner) –
Have been searching for a good curry for along time and my cousin recommended this one, excellent.
Flavour & Spice (store manager) –
Fantastic! this one is always one of the faves!