Curry Madras

spice mixture without added glutamate

Excellent for rice and meat dishes, steak, shashlik and spit roast.

Jasmini tip: lamb curry

Ingredients: 800g lamb (sine-free muscle meat), 4 garlic cloves, 5 onions, 50g raisins, 2 tbsp curry spice, 1l vegetable stock, 1 chili pepper deseeded, 2 tbsp oil, 3 diced tomatoes, sauce thickener.

Preparation: Cut the lamb into 4 cm cubes and fry with garlic slices in hot oil. Add the roughly diced onions, raisins and chilli pepper and brown well. Pour in the vegetable stock and leave to simmer for around 40 minutes. Finally, add the diced tomatoes and curry spices and simmer for another 10 minutes. Thicken with a sauce thickener if necessary.

Ingredients: Coriander, turmeric, fenugreek, chili, cumin, ginger, garlic, rice flour, table salt.