$80
This medium Malay lamb curry is excellent cooked with any kind of meat, seafood, vegetables or lentils.
Traditionally cooked with lamb and coconut milk, this versatile curry is great if you want to heat it up with the addition of a little chilli powder, fresh chopped chilli or Cobra Chilli Congo B Pepper Sauce.
This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.
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Nutrition Information
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Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Fennel Seed
Ingredients:
Method:
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Malay 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 the remaining ingredients.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 1kg, 35.2oz |
| Barcode | "0799632178262" |
| Australian % Ingredients | 27 |
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Made with fresh dates, raisins, almonds, and spices to superbly compliment. One tbsp. on the side of any curry of your choice is the perfect accompaniment. Alternatively, it is amazing with cold meats, cheese, pizza bases, steaks, and sausages. To make hors d’oeuvres, use a savoury biscuit or corn chip with a dollop of sour cream and a tsp of chutney.
❤️Try swirling through a cheesecake before baking. Its sooo Good!
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
This traditional mango chutney, originating from Buderim, in Queensland, has been a favourite among our customers since we first started business in 1993.
It features Queensland’s favourite fruit, mango, with crystallised ginger, raisins and spiced with pepper, cinnamon, nutmeg, mace, chilli and cloves, makes for a great ‘Aussie” chutney with bangs of flavour.
Try mango chutney on a grilled cheese sandwich or add a dollop to your prawn salad dressing. You can also warm up mango chutney for a yummy sauce served on grilled or roasted chicken, serve with fresh rice salad or baked root vegetables in Winter.
Have a look at this easy Mango dip recipe, fitting for a Sunday afternoon with friends “Mango Dip Recipe”
https://mudgeerabaspices.com.au/recipe/mango-dip/
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
A variation of our original traditional mango chutney.
Originating from Buderim, in Queensland, it has been a favourite among our customers since we first started business in 1993.
It features crystallised ginger and raisins and is a favourite for those who just love an ‘Aussie” chutney but now with a tropical Pineapple vibe.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Za’atar (pronounced ZAH-tahr) is a spice blend that can be used in a multitude of ways and many Middle Eastern dishes wouldn’t be complete without Za’atar, it helps bring out the flavour of foods and its a modern and appealing addition to most savoury dishes.
While there are many variations originally going back to medieval times, its the perfect amount of each ingredient that gives it the desired flavours. Our recipe includes sumac (which brings a citrus taste), thyme (an earthy, minty flavour) and roasted sesame seeds for a nutty and sweet flavour for a overall tangy and toasty essence.
Sprinkle it over salad, eggs, hummus, labneh, baba ghanoush or mix with olive oil for a flavourful marinade. This classic blend, with the famous Flavour & Spice twist, is also a perfect rub for chicken, beef, lamb or fish and a seasoning for veggies, serve with crusty bread, dips (Mix with yoghurt for a quick dip or condiment).
Made with all natural ingredients and None of the Nasties.
Cinnamon Cassia Flat Bark offers a stronger, more robust flavour than Ceylon cinnamon, making it ideal for baking and cooking where a bold cinnamon flavour is desired, perfect for infusing into teas and other warm beverages.
Origin: Australia
Natural sea salt, rock has a larger crystal 3.48 mm so is great for grinders. Also, commonly seen served as the base for fresh oysters, it can also for cooking and pickling.
Allspice (Pimento) Ground, with its warm, sweet notes of cinnamon, nutmeg, and cloves, is versatile in both sweet and savory recipes. It’s a key component in Caribbean and Middle Eastern cuisines, perfect for baking, marinades, and stews.
This Thai Green curry is used by making it into a paste and then cooking with coconut cream.
If you want to increase the heat of this curry when making the paste, add some green peppercorns (optional) and/or green chilli into the paste.
Cook traditionally with chicken, seafood and vegetables.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Yes! these BBQ legends come gift wrapped. (each bottle is wrapped in tissue paper, boxed and with a ribbon)
Oaxaca BBQ Sauce Mild (250ml)
Aussie All-Rounder BBQ Rub (175g)
Kartoffen Potato & Chip Sprinkle (175g)
Habanero BBQ Sauce Medium (250ml)
* Please note, in the event that any ingredient becomes unavailable we will swap it for a similar item of equal or greater value while still providing well suited flavour matches *
This paste is created with fabulously popular Bombaywalla curry masala. Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste. Its ready to go…
Bombaywalla means “Man from Bombay”
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Garlic (Lassoon) Sliced offers a convenient way to add a bold, aromatic garlic flavour to dishes, perfect for stir-fries, roasts, and infusing oils, providing a rich, savory note.
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