Chimans Kashmiri Lamb Spice Blend

£2.25
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Chimans Kashmiri Lamb Spice Blend is a very popular curry for diced lamb with a medium hot tomato and cream based sauce. Absolutely wonderful on a chilly evening.

How to make Chimans Kashmiri Lamb Spice Blend in a thermal cooker – Medium.

This can be cooked in a Thermal Cooker  if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.

 

Chimans Kashmiri Lamb Spice Blend

  • Chimans Kashmiri Lamb Spice Blend
  • 900g boned leg of lamb, cut ito 3cm cubes
  • 1 cloves garlic, crushed
  • 100ml double cream
  • 3 tbsps butter or ghee
  • 3 medium onions, finely sliced
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 125ml warm water

 

 

method:

  1. Melt the butter or ghee in the inner pot over a medium heat and fry the meat in batches until it changes colour. Remove and set aside.
  2. Lower heat to a minimum and add spices and garlic and stir fry for 30 seconds.
  3. Adjust heat to medium and add the onions and stir fry for 5 minutes.
  4. Add the meat, tomatoes, tomato purée and water. Bring to boil.
  5. Turn down the heat and simmer for 5 minutes.
  6. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  7. Cook without power for a minimum of 2 hours.
  8. Stir in cream just before serving..

 

Tips:

  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish

 

Ingredients:

Sea salt, Coriander, Cumin, Garam Masala, Turmeric, Chilli, Ginger

 

 

Chiman's Spices, Chiman's Meat Spice Blends, Chiman's Medium Curries


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