How to make Chiman’s Kashmiri Lamb Spice Blend in a thermal cooker – Medium.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chimans Kashmiri Lamb Spice Blend
- 900g boned leg of lamb, cut ito 3cm cubes
- 1 cloves garlic, crushed
- 100ml double cream
- 3 tbsps butter or ghee
- 3 medium onions, finely sliced
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 125ml warm water
- Melt the butter or ghee in the inner pot over a medium heat and fry the meat in batches until it changes colour. Remove and set aside.
- Lower heat to a minimum and add spices and garlic and stir fry for 30 seconds.
- Adjust heat to medium and add the onions and stir fry for 5 minutes.
- Add the meat, tomatoes, tomato puree and water. Bring to boil.
- Turn down the heat and simmer for 5 minutes.
- Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 2 hours.
- Stir in cream just before serving..
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
Sea salt, Coriander, Cumin, Garam Masala, Turmeric, Chilli, Ginger