Chimans Kheema Mattar Spice Blend

£2.25
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Chimans Kheema Mattar Spice Blend is a great curry for everyone and so simple to prepare. Can be stored in the fridge and eaten a couple of days on the trot, with different accompaniments for variety!

How to make Chimans Kheema Mattar Spice Blend in a thermal cooker – Medium Hot.

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 Kheema Mattar Spice Blend

  • Chimans Kheema Mattar Spice Blend
  • 450g minced meat
  • 4 cloves garlic, coarsely crushed
  • 6tbsp vegetable oil or ghee
  • 2 onions finely sliced
  • 200ml water
  • 25g ground almonds
  • 400g tin chopped tomatoes
  • 115g frozen peas
  • fresh coriander to garnish

 

method:

  1. Heat the oil in the inner pot over medium heat and fry the onions until golden brown.
  2. Add garlic and spices. Stir fry for 1 minute.
  3. Add tomatoes, mince, and water.
  4. Bring to the boil, stirring frequently.
  5. Add the peas and 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 1 hour.
  8. Serve garnished with fresh coriander.

 

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:

Cumin, Sea Salt, Cinnamon, Tumeric, Chilli, Ginger, Black Pepper

 

 

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


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