Curry Consumers

I am a bit of a sucker when it comes to new food products, and especially when the packaging is good.

Spice Mecca have launched two new product ranges - Tastes of India and Tastes of the Cape, both of which are beautifully packaged and with full recipes printed on the back of the box - very handy if you are not an experienced curry cook.

Usually I am sceptical about these kind of recipes - but decided to put them to the test. I bought the Lamb Vindaloo and followed the recipe exactly - even as far as the serving suggestion to make rotis - and it was a huge success. The instructions are easy to follow and produces a great curry.

I am sure all you curry queens (and domestic goddesses) are pulling out your hair at the thought of buying box curry and then following the cooking instructions on the box - but bear with me, I'm still a novice in Indian cuisine so it's all baby steps!

I will definitely be trying out some of the others in the Indian range, which include -
Butter Chicken Makhani, Chicken Korma, Madras Curry, Rogan Josh and Indian Seafood Curry.

Lamb Vindaloo
Spice Mecca Style

2 Heaped Tablespoons Spice Mecca Vindaloo Masala
1 Tablespoon Garlic and Ginger Paste
1-2 teaspoons Salt
6-8 Tablespoons Black Vinegar ( I used red wine vinegar)
1 kg Lamb pieces (or Beef)
2 Onions chopped
Oil for frying
1 tin (410g) Chopped peeled Tomatoes
2 Tablespoons Tomato paste
375ml Water
1-2 Teaspoons sugar

Optional : Which I added
3 Chopped Red or Green chillies

Make a paste with the masala, garlic and ginger, salt, chillies and vinegar and marinade meat for 30 minutes.
Braise the onions until golden brown.
Add the meat mixture and braise for 2 minutes.
Add the tomatoes, tomato paste, water and sugar.
Cook on medium heat for about 10 - 15 minutes - Stir occasionally.
Simmer on a low heat for about 80 - 90 minutes until meat is tender and sauce thickens, stirring occasionally.
Serve with steamed rice, rotis and some of this dhal - Yummy!