Mudgeeraba Spices
Agra Curry Recipe (curry paste)
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 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Ingredients
- 2 tbsp Agra Curry Paste
- 500 grams Lamb, cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method
- Add the Agra Curry Paste to a pan, add the meat and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
