MDH Meat Curry Masala 100g

MDH Meat Curry Masala is a dark, robust blend for slow-cooked mutton and lamb, where the spicing has to hold up over a long simmer. It is heavier and warmer than an everyday sabzi masala, with pepper and toasted whole-spice notes coming through.

Best for

• Mutton or lamb curry with onion and tomato
• Goat curry cooked in a pressure cooker
• Beef and other slow-braised meat dishes

Using it

Brown the meat first, then add the masala to the fried onion, ginger and garlic and cook it in the oil for a minute before any water goes in. Three teaspoons suits half a kilo of meat. Pressure cook for four to five whistles, or simmer covered for an hour, then reduce the gravy uncovered at the end so the spices concentrate.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.