Mudgeeraba Spices
Agra Lamb & Coconut Curry (curry masala powder)
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.
Ingredients
- 50g butter/ghee/oil
- 2 medium onions, sliced
- 5cm piece fresh ginger, chopped
- 6 cloves garlic, chopped
- 2 tbsp Agra Lamb & Coconut Curry Masala
- 1 kg lean Lamb diced
- 300ml coconut cream
- 1 cup tomatoes, chopped
- 1.5 tsp salt
Method
- Heat the ghee in a large pan until hot.
- Add the onion, ginger and garlic, sauté.
- Lower the heat, add the Agra Lamb & Coconut Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- 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.
