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| Jaipur Lamb Masala Paste - Raji - 100gClick image to enlarge

| Jaipur Lamb Masala Paste - Raji - 100g

| Jaipur Lamb Masala Paste - Raji - 100g

(Ref: CPS343)

Price: 1.95





Very sorry - this item is currently out of stock.
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Net: 100g

They relished the taste of tender Lamb cubes, immersed in a rich, spicy sauce, redolent of aromatic spices. Now make it easily at home with Raji Quick & Easy Jaipur Lamb Masala Cooking Paste. Have it with hot Phulka or Steamed Rice and you'll be ready for battle!
Ingredients:
A Pack of Raji Quick & Easy Jaipur Lamb Masala Cooking Paste
Lamb/Beef - 300g
Water - 800ml
Cream - 4tbsp
**For a vegetarian Curry substitute Meat with 300g mixed veggies (Bell Peppers, Peas, Green Beans, Potatoes, etc.)

Method:
1. In a saucepan, add Lamb/Beef, Raji's Jaipur Lamb Masala Paste and Water. Mix well, simmer on medium high heat for 40-50 minutes or until Meat is tender and desired Sauce consistency is achieved.

2. Add Cream and simmer uncovered for 30 seconds.

Serving Suggestions:
Garnish with freshly chopped Cilantro Leaves and serve hot with Naan bread.
Use it to bake savory Muffins and you won't be disappointed with the results!
Ingredients:
Sunflower Oil, Spices (Chilli, Cassia, Clove, Cardamom, Fenugreek, Star Anise, Mustard, Mint Leaves, Fennel) Onion, Tomato Paste, Salt, Coriander Powder, Garlic Powder, Ginger Powder, Turmeric Powder, Chickpea Flour.

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

•  Packed in a facility that also processes: Wheat, Peanuts, Tree Nuts, Sesame Seeds, Soy, Mustard and Milk (diary products)

•  Suitable for Vegetarians
Produce of India / Packed in India

•  Manufacturer (or, UK Distributor / Reseller) :

    Capital Foods Exports Private Limited
    Sector - 2
    Kandla Special Economic Zone
    Gandhidham
    Gujarat
    370230
    India
Testimonial:

"Dear Spices of India, Excellent products and outstanding service. I cannot recommend you too highly and you will certainly have more business from us for the foreseeable. Thank you."

- Richard Pickles