KASHMIRI LAMB (Serves 4–6)

“Vegetarians can swap lamb for chunky chopped vegetables like pumpkin, eggplant and zucchini. Add chunky chopped tofu at the end with the spinach and coconut milk.”

Cooking Time: 2 hours

Ingredients:

1 kg lean lamb, diced
2 tablespoons Screaming Seeds ‘Kashmiri Krush’
2 onions, sliced
2 cloves garlic, crushed
olive oil or ghee for frying
pepper
500 ml beef or chicken stock
3 medium potatoes, chopped chunky
4 medium tomatoes, chopped
1/2 bunch spinach, chopped
2/3 cup coconut milk

Method:

• Sauté onions in ghee or olive oil until light golden colour

• Add Screaming Seeds ‘Kashmiri Krush’ and garlic and cook for 3–4 minutes

• Add lamb, stir through and cook for about 10 minutes

• Add potatoes, pepper and stock.  Place lid on pan and simmer slowly until meat is tender

• Add tomatoes and cook for 5 minutes

• Turn off the heat and add spinach and coconut milk

Alternatively – for a different flavour – why not try …

                    Marrakesh  Magic                      Southern  Cajun
                    Bengal  5  Spice                        7 Seas  Spice
                    Virgin  Island  Mix                     Outback  Blend
                    Desert  Cajun  Rub                    Caribbean  Chilli

Recipe kindly donated by … Caroline Trickey, Delicacies