Kerala, in Southern India, is well known for its vegetarian and fish dishes, and we normally suggest cooking our Keralan spice blend with a combination of pulses and vegetables. Here we have also created a delicious version with lamb meatballs.
Bhuna Keema is a minced lamb recipe where the meat is cooked with spices, garlic, ginger and lots of onion. There are lots of variations of what is a fairly simple dish, but the meat is cooked in its own juices with very little extra liquid added.
Chooza Makhani is a Tandoori version of that curry-house favourite, Butter Chicken or Murgh Makhani. The smoked paprika and other spices add a rich flavour to the simple sauce. We prefer to keep the dish light with a little oil and thick yoghurt, and avoid the heart attack-inducing levels of butter and cream normally associated with this dish! But we do give you the quantities if you want the richer version!
Halim is a north Indian recipe which, like dhansak, has Persian origins. An English name for it is mutton porridge, which says it all really! Try making it with our Dhansak blend, although any spices will work well, adding some cayenne and fresh chillies to pep it up.
Goan Prawn Balchao is a rich and flavour-packed dish using our Southern Indian Cochin blend cooked with sugar, that Goan favourite: vinegar, and a squeeze of lime juice.
Sasranga is a North Indian dish with Persian roots. It contains no spices, just a delicious combination of lamb, coriander, chillies, onion, garlic and ginger, held together with egg. You can add as many chillies as you like…
We have used our North Indian Meatballs blend to make a different version of a classic dish. Lamb slowly cooked in a yoghurt sauce, with a hint of mint in the spices to enhance the flavours
This lamb and spinach curry has its origins in the South Asian community in Singapore. We used our North Indian Meatball spice blend as it contains dried mint, which works really well with the lamb.
Chicken Cafreal is a delicious Goan recipe rather like Tandoori but green rather than red! Pieces of chicken are marinated in yoghurt, lime juice, mint and coriander, then grilled or deep fried. This is a perfect barbecue recipe…
Pork Mas is a Goan recipe, and is typical of this former Portuguese (Catholic) colony in using pork, vinegar and paprika as important ingredients. Traditionally it would be cooked very slowly…
Chicken Dopiaza crops up on many Indian/Bangladeshi restaurant menus. The word Dopiaza is a Persian word meaning 2 onions…This gives the dish its distinctive flavour, so make sure the onions are really browned and sweet.
Lamb Xacutti is a very popular Goan curry - tender lamb in a rich, meaty sauce with desiccated coconut. We have headed southeast and hopped over the 20 or so miles of ocean to borrow our Sri Lankan spice blend to make our version.
Tandoori Sak is basically a curry using Tandoori spices, and can be cooked with beef or lamb. It combines all the ingredients you would use to bake meat in a tandoor (clay oven) but in a sauce.
Keema Peas lends itself so well to a shepherd’s pie recipe! Spicy lamb mince with peas, topped with sweet potato - what’s not to love!? The recipe suggests using a combination of lentils and lamb…
This meatball or kofta recipe uses our Goan Green blend, which contains dried mint. This flavour really comes through when cooked, but we have added fresh mint to the sauce as well. You can use your own garam masala if you prefer…
It’s always great to add a little spicy flavour to a traditional British snack! And home-made sausage rolls are so easy and delicious.
We are frequently asked which of our spice blends would work for a Jalfrezi. This is a spicy British curry house dish … We have used our Keralan blend…
Our Tikka spices have a lovely rich flavour, and you can use them to make a hotter, more sophisticated version of a tikka masala…
This simple but delicious recipe uses our Sambhar spice blend. This is a tangy, medium heat spice which goes really well with tomatoes and lamb…
This is a South Indian dry lamb curry which uses our mild Dhansak blend…
