Kashmiri Masala Curry Paste, 295g

Ingredients: water, ground spices (30%) [paprika, coriander (9%), chilli (4%), cumin, ginger (1%)], rapeseed oil (17%), salt, acid (acetic acid), garlic powder. may contain peanuts, mustard and nuts. This product must be cooked.

Cooking instructions: Kashmiri Yogurt Lamb recipe.

1. Heat 2 tbsp oil in a pan and add 1 finely chopped onion, fry until soft.
2. 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.
3. 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.
4. Whisk together 1 tsp plain flour, 1/2 tsp sugar, and 200 gr set full-fat yogurt until smooth.
5. Remove the pan from the heat; allow to cool for 5 minutes. Stir in the yogurt mix and return to heat to the heat, simmer for 1-2 minute to thicken, season to preference. Garnish with freshly chopped coriander and serve with boiled rice or naan.