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Punchy red chillies bring a subtle kick to this medium spiced sauce with the fusion of onion and cumin adding a sweet burst to a mouth-watering mix of flavours perfectly tailored to bring out the best in lamb.
The Maker says…
Serves 3-4
Nutritional Information per 100g
Energy 90.2KCal
Fat 7.5g
of which saturates 0.9g
Carbohydrate 6.2g
Of which sugars 4.3g
Protein 1.8g
Salt 1.02g
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Notes: Store in a cool, dry place. Once opened refrigerate and consume within 3 days. DO NOT use if pouch is bloated or leaking. DO NOT microwave the sauce.
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Cooking Instructions
Pour 3 tbsps of oil in a hot pan and then add the sauce.
Add 400grams of uncooked lamb and stir well. Cook on a low heat with the lid closed for 10–15 Minutes.
Remove the lid and simmer, stirring regularly, until the lamb is cooked and the sauce has thickened. Add additional water if the sauce thickens too quick.
Sprinkle fresh coriander to garnish and serve with rice, Naan bread or chapatti.
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VEGAN AND VEGETARIAN-FRIENDLY
The spices in this sauce also combine perfectly with mushrooms, peppers, cauliflower, potatoes and butternut squash to provide a tasty vegetarian option bursting with flavour.
Originally from South India Jeby moved to the UK and was surprised to find very little in the way of South Indian food in local supermarkets. Having spent many hours in the kitchen cooking with his mother as a little boy he remembers the sights and smells of the exotic ‘LAND OF THE SPICERead more
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