A fiery blend of ground spices including cayenne
chilli pepper and roasted coriander seed, combined with mustard seeds and
crushed curry leaves. Ideal for making Lamb Madras.
Heat Level 3 -
Hot
Usage
Lamb Madras
Serves 2-4
2 tbs red wine vinegar
1 tbs tomato purée
3 tbs Schwartz Madras Curry Spices
450g (1lb) lamb, diced
350ml (12fl oz) water
3 tbs light olive oil
1 onion, finely chopped
Blend vinegar, tomato purée and 1 tbs Madras Curry
Spices. Add lamb, cover and marinade in the refrigerator for 30
minutes, or for best results overnight. Cook lamb in a saucepan with 150ml water for 20-25 minutes, until
most of the water has evaporated, stirring occasionally.
Meanwhile, heat oil and fry onion gently, until browned. Add
remaining 2 tbs Curry Spices and cook for 1 minute, stirring
frequently.
Add this, along with remaining water to the lamb, cover and simmer
for 10 minutes. Season to taste.
Also delicious with beef. Serve with basmati rice flavoured
with a few cardamom pods and a cinnamon stick during
cooking.
Ingredients
Spices (Cayenne Pepper (8%), Ginger, Turmeric,
Cinnamon, Black Pepper, Cardamom, Cloves), Roasted Spices (Cumin,
Coriander Seed (11%), Fenugreek), Coconut Milk Powder (Coconut,
Maltodextrin, Sodium Caseinate (contains Milk)), Salt, Cane Sugar, Brown
Mustard Seed (4%), Red Bell Peppers, Garlic Powder, Curry Leaves
(3%).
Allergen Advice
This product contains Milk, Mustard
Nutritional Information
Value per serving based on 1 tbs (0.7g) per serving
- Values per 100g
- Energy: 314 KCal
- Protein: 12.4 g
- Carbohydrates: 25.9 g
- of which sugars: 10.7 g
- Fat: 17.8 g
- of which saturates: 12.6 g
- Fibre: 26.1 g
- Sodium: 4.4 g
- Values per serving
- Energy: 26 KCal
- Protein: 1 g
- Carbohydrates: 2.1 g
- of which sugars: 0.8 g
- Fat: 1.5 g
- of which saturates: 1 g
- Fibre: 2.6 g
- Sodium: 0.4 g
Recipes using Madras Curry Spices