Storage
Store in a cool, dry place.
Once opened refrigerate & consume within three days. Do not use if pouch is bloated or leaking.Cannot be Microwaved
Preparation and Usage
3 simple stepsHeat spicesAdd fresh ingredients and baseStir in sauce and simmerNot Suitable for Microwave Use.Tailor to TasteUse these handy tips to customise your dish:- Cook a vegetable along with the meat - try aubergine, spinach, peas or potatoes (some may need to go in before the lamb)- Fry (pierced) whole green chillies or julienned ginger in the oil before you add the base sauce for extra zing and flavour- For an elegant meal cook 2 lamb shanks in the sauce and finish with a little cream- Pour in extra water when slow-cooking meat- Add fresh chopped coriander before serving
Instructions
A versatile Indian recipe, delicious with lambPreparation: cut the lamb into generous pieces.1. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.2. Add the lamb, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes.3. Stir in the sauce and simmer for 3-5 minutes or until the lamb is cooked through (1-1 ¼ hours for lamb cuts and 30 - 35 minutes for mince).Serves 2-3 with rice or naan.Tailor to Taste „¢Use these handy tips to customise your dish:Pour in extra water when slow-cooking meat.Add some vegetables in with the meat and cooking sauce; aubergine, spinach, peas and potatoes work well.Try whole, fresh green chillies with the base sauce for extra flavour and heat. Or add fine shreds of ginger for zing and texture.For an elegant meal cook 2 lamb shanks in this sauce and finish with a little cream and fresh coriander.All appliances may vary, these are guidelines only.Produced in a factory which uses milk, mustard, nuts & sulphites
Recipes
Bits to buy:For a quick cook - 275g lamb or beef rump, steaks or stripsFor a slower cook - 275g leg of lamb, mince, goat or oxtail etc.From your cupboard:1 tsp vegetable or olive oilFor extra heat, simply add the chilliRecipePreparation: cut the meat into generous pieces.If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if left whole remove them with a spoon before serving.1. Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds2. Add the meat, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes3. Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1-1 1/4 hours for shoulder and leg and 30-35 minutes for mince)Serves 2-3 with The Spice Tailor Naans, pilaf, parathas or rotiAs appliances may vary, these are guidelines only.
Package Type
Sleeve
Recycling Information
Sleeve - Recyclable
Other Information
Full Product Name:A mild tomato and onion curry sauce with mixed herbs and spices in individual pouches.Storage:Store in a Cool, Dry Place.Once Opened Refrigerate and Consume Within 3 Days.For Best Before: See Base.Safety Warning:DO NOT USE IF POUCH IS BLOATED OR LEAKING.Origin:Produced and Packaged in India
Nutrition
Ingredients