A blend of pure spices - full of aroma&flavour. Suitable for vegetarians. Balti masala
Coriander Powder, Cumin Powder, Paprika, Turmeric, Garlic Powder, Ginger Powder, Onion Powder, Salt, Chilli Powder, Green Cardamom Powder, Clove Powder, Cinnamon Powder, Fennel Powder, Other Spices
Preparation & Storage
- Recipe Suggestion to made delicious Lamb Balti (Serves 3-4)Heat half jar of Nishaan Curry Base, 1 tsp Nishaan Minced Ginger and 1 tsp of Nishaan Minced Garlic. Cook for 3 minutes on high heat. Add 500 gm of boneless lamb and cook on high heat for 5 minutes, stirring continuously. Reduce to low heat and cover the pot. Add water if the sauce tends to stick to the base. Stir occasionally and cook till the lamb is tender. Add 100 gm of East End chopped tomatoes and stir. Add 2 tsp of Balti Masala mix and cook till tomatoes form a fine sauce with the curry base. Lower the heat and slowly add 100ml of beaten yogurt. Cook on medium heat for 5 minutes. Garnish with fresh coriander leaves. Serve on a bed of East End Basmati Rice or with Nishaan Plain Rotis.
Store in a cool dry place with the seal closed.
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