Easter is a bit different this year, so why not cooking something a little different with Kohinoor’s Lamb Kolhapuri Masala as a spicy kick to your easter weekend.

Ingredients

450g lamb, diced
2 tsp vegetable oil
1 tsp mustard seeds
1 tsp ginger/garlic paste
1 Kohinoor Kolhapuri Masala Cooking Sauce
500ml water
Fresh coriander to serve

Method

  • Heat 2 tsp of cooking oil in a sauce pan.
  • Add the mustard seeds and garlic/ginger paste, frying for 2-3 minutes until the seeds start to crackle.
  • Add the diced lamb and sauté to brown slightly
  • Add the water, cover the pan with a lid and cook on low heat for 35-40 minutes
  • Once the lamb is tender, add the Kohinoor Mumbai Kolhapuri Cooking Sauce and stir
  • Simmer for 10 minutes
  • Serve with fresh coriander leaves

Kohinoor Products

One of the spiciest dishes on the Indian sub-continent, this traditional recipe mixes roasted spices with coconut to create a sauce that is busting with flavour.

LEAVE A REPLY