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Dopiaza/Stew Masala - ShanClick image to enlarge

Dopiaza/Stew Masala - Shan

Dopiaza/Stew Masala - Shan

(Ref: MCM044)

Price: 1.15


Quantity:  
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Net: 50g

N.B. New packaging may be different to image shown and recipe may have changed.

Dopiaza/Stew Masala - seasoning mix for Meat in Condiments Curry
Ingredients: Red Chilli, Salt, Coriander, Cumin, Turmeric, Black Pepper, Brown Cardamom, Clove, Cinnamon, Green Cardamom, Black Cumin, Star Anise, Fenugreek Seed, Ginger, Garlic, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (Anticaking Agent).


If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives
Dopiaza Recipe

1-1.5kg meat, cubed with bones
1-1.5kg onions, finely sliced
10-15 garlic cloves, coarsely chopped
2 tbsp ginger, chopped
200g yogurt, beaten
250-350g ghee/oil
1 packet Dopiaza mix (use less for milder dish)

• Fry the meat, garlic and ginger in hot ghee until the meat is light brown.
• Add 1-2 glasses water, cover and cook on low heat until the meat is tender.
• When the meat is tender, increase the heat until any liquid evaporates.
• Add the onions and fry for 10 minutes.
• Add the Dopiaza mix and yogurt and cook until the onions separate from the oil/ghee.
• Sprinkle with chopped green coriander and serve warm naan or roti.
Per 100g (/per 100ml)
Energy837kJ / 200kcal
Carbohydrates40g
of which:
• Sugars0g
Fibre20g
Protein10g
Salt20g
Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

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Testimonial:

"Dear Spices of India, Order received today in good order. I am really surprised by your accompanying this order/it's delivery and especially the price for the delivery to Holland. Really surprising. I wish you all the best with your business and keep it in this way for the future. Regards,"

- J.E. Vink (The Netherlands)

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