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Curry Spices - Madras

A fiery blend of ground spices including cayenne chilli pepper and roasted coriander seed, combined with mustard seeds and coriander leaf. Ideal for making Lamb Madras.

Heat Level 3 - Hot

Product Details

Ingredients

Roasted Cumin, Roasted Ground Coriander (12%), Salt, Dried Coconut Milk (Coconut Milk, Maltodextrin, Milk Protein), Brown Sugar, Cayenne Pepper (8%), Garlic Powder, Ginger, Brown Mustard Seed (4%), Red Bell Peppers, Turmeric, Ground Cinnamon (Cassia), Coriander Leaf (2%), Black Pepper, Cloves.

No hydrogenated Fat, artificial colours or flavours, added preservatives or MSG.

Serving size

Use 4tbs for 4 servings.

  • Size

    UPC Code

  • 90 (gram) 829273

Usage Tips

Our recipe...

2 tbs red wine vinegar
1 tbs tomato purée
3 tbs Schwartz Madras Curry Spice Blend
450g (1lb) lamb, diced
350ml (12fl oz) water
3 tbs light olive oil
1 onion, finely chopped

1. Blend vinegar, tomato purée and 1 tbs Madras Spice Blend. Add lamb, cover and marinade in the refrigerator for 30 minutes, or for best results overnight.

2. Cook lamb in a saucepan with 150ml water for 20-25 minutes, until most of the water has evaporated, stirring occasionally.

3. Meanwhile, heat oil and fry onion gently, until browned. Add remaining 2 tbs Madras Spice Blend and cook for 1 minute, stirring frequently.

4. Add this, along with remaining water to the lamb, cover and simmer for 10 minutes. Season to taste.

Serves 2-4

Why not try...

replacing the lamb with beef or chicken. Serve with basmati rice flavoured with a few cardamom pods and a cinnamon stick during cooking.

Store in a cool, dry place out of direct sunlight.

Nutrition information

(Amount per serving)

  • Energy: 368 Protein: 12.7g
  • Fat: 17.2g Saturates: 8.2g
  • Carbohydrate: 31.0g

Ratings & Reviews: 0

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