Kashmiri curry with goat and spinach and cumin rice
By Ian Nixon, Jan 23 2018 05:29PM
This Kashmiri curry is the newest product in our sauce range. Flavoured with spices commonly found in the Himalayas such as black cardamom, black cumin, Himalayan pink salt and Kashmiri chilli. The Kashmiri chilli is fantastic, it's not hot and imparts a wonderful colour as well as a distinctive flavour. Normally we would have this curry with goat or lamb but it's just as good with any meat or a bunch of veggies.
The cumin rice is a popular (and simple) rice recipe from the North of India. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.
This recipe should be enough for 4 people, it really depends how hungry you are! We always serve this with a variety of pickles and chutneys - mild ones for wifeymonkey, hot ones for Spicymonkey,
What you need
1 pouch Spicymonkey Kashmiri curry
2 tbsp vegetable oil (or a few squirts of spray oil)
1kg diced goat or lamb
1 red pepper - cut into small chunks
couple of handfuls of fresh spinach leaves (optional)
What to do
Heat the oil in a large pan or wok. Seal the meat quickly on all sides then stir in the red pepper.
Pour in the curry sauce and bring to the boil. Leave to simmer for about 1 hour or until the meat is really tender. With about 5 minutes to go add the spinach and stir through.
Cumin rice - what you need
2 cups of basmati rice (350-400g)
2 pints water
pinch of salt
2 tbsp vegetable oil
1 black cardmaom
3 green cardamoms
4-5 whole cloves
2 tsp cumin seeds
What to do
Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes.
In a separate pan heat the oil and on low heat add thewhole spices. Gently fry these for a couple of minutes before adding the rice and water. Cover with lid and bring to boil. Simmer until all liquid is absorbed (approximately 5-10 minutes).