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
| Typical Values |
Per 100g (as sold) |
|
|
| Energy: |
1534kj/368kcal |
|
|
| Protein: |
12.7g |
|
|
| Carbohydrates: |
31.0g |
|
|
| of which sugars: |
12.4g |
|
|
| Fat: |
17.2g |
|
|
| of which saturates: |
8.2g |
|
|
| Fibre: |
19.3g |
|
|
| Sodium: |
4.10g |
|
|
| Salt (based on Sodium): |
10.25g |
|
|
Recipes using Madras Curry Spices
V