Goa Lamb Curry Masala - 250g

Coriander Seed, Chilli Powder, Cumin Seed, Paprika, Nutmeg, Cinnamon, Fennel Seed, Green Cardamom Seed, Cloves, Black Pepper.

This is a medium heat curry from Goa, lovely with lamb, beef or chicken, cooked with coconut cream and water.  

Heat 1/4 cup of oil in a pan. Add 200g finely chopped onions, 1 1/2 tbsp garlic paste, 1 tbsp ginger paste, 4 green chillies finely chopped and fry until golden. Add 1 cup of water and cook until the onion is mushy and all the liquids have absorbed. Lower the heat and add 3 1/2 tbsp Goa Lamb Curry Blend and fry gently stirring well. Add 1kg lamb pieces and seal quickly on high heat. Add 2 cups of water and bring to a rapid boil and simmer until the lamb is well done. Add 1 cup of coconut cream and cook until the curry has reduced. Add the juice of 1 lime and salt to taste. Reheat the curry before serving for a better tasting curry.