Here is a wonderfully warming winter recipe for a scrumptious Curry with Herbie’s Spices.
2 tbs Herbie’s Spices medium curry
2 tbs oil
1 tbs Herbie’s Spices panch phora
1 onion chopped
500g beef, lamb or chicken cut into 2cm cubes
2 tsp lemon juice
400g can whole peeled tomatoes
2 tsp Herbie’s Spices garam masala
2 tbs tomato paste
8 Herbie’s Spices curry leaves
Salt or Herbie’s Spices chaat masala to taste
Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn. Add oil and make into a paste, add panch phora and stir until seeds start popping. Add onion, over a medium heat and stir for 2 minutes, do not overcook. Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices. Add lemon juice and tomatoes, roughly chopping tomatoes while stirring. Sprinkle Garam Masala over surface. Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours. Allow to cool, store in fridge and heat and serve next day.
Herbie’s also have a family friendly curry that has the same flavour profile, but no chilli. This can be used in place of Madras Curry.