Ingredients: water, rapeseed oil (20%), ground spices (16%) [cumin (3.5%), paprika (3.5%), turmeric, coriander, spices, fennel], maize flour, salt, acids (acetic acid, citric acid), tamarind, cracked black pepper, garlic powder (0.5%), cracked coriander seed, dried crushed red chilli, black kalonji seed, dried coriander leaf. May contain mustard, peanuts and nuts. This product must be cooked.
Cooking instructions: Lamb balti recipe (serv. 4).
- Heat 2 tbsp oil in a pan and add 1 finely chopped onion, fry until soft.
- Add 3 tsp finely chopped ginger and 1/2 a jar of Patak's Kashmiri Masala Spice paste, cook for 1-2 minutes. Add 50 ml water; cook until the water has evaporated.
- Add 500g diced lamb, cook until sealed. Add 15 ml water, cover and simmer until the lamb is tender (approx. 30 minutes), and stir occasionally.
- Add 200 gr chopped tomatoes, 1 red and green diced pepper and simmer uncovered for 10 minutes. Season to taste, garnish with freshly chopped coriander and serve with rice and naan.