Kit Contains:

Garlic and Ginger Paste Tyga Masala No. 22 Tyga Masala No. 2 Tyga Masala No. 14 Tyga Masala No. 7

You will need to buy: 2 Onions 500g Lamb mince/Beef/ Quorn/Chicken 1 tsp salt 2tbs Vegetable Oil/ Rapeseed Oil 150g Peas Coriander (optional)

Prep:

1. Finely dice the onions.
2. If using chop the coriander.

Cook:

1. In a large frying pan on a medium heat add the oil, Ginger and Garlic paste and Tyga Masala No. 22 and fry, stirring continuously for 1 minute.
2. Add the onions, salt and cook for 4-5 minutes, stirring continuously.
3. Add Tyga Masala No. 2, Tyga Masala No. 7 and Tyga Masala No. 14 (1/2 tsp mild, 1 tsp Medium, 2 tsp Hot) and stir for 2 minutes.
4. Add the mince, break down the lumps of meat and cook for 6-7 minutes.
5. Then add the peas (add more water if want a more runny sauce) cook for 3-4 minutes.
6. Sprinkle with chopped coriander and serve.

VEGETARIAN -Quorn Keema

Prep Step 1 - 2 as recipe

Cook

1. as recipe
2. as recipe
3. as recipe
4. Add quorn, breakdown the lumps and cook for 5 minutes.
5. as recipe
6. as recipe

Wine Paring: Monseiur Le Barbe, Sauvignon Blanc Vermentino 2016, Southern France

This versatile dish may be made to suit most palates, again we made this dish medium so have chosen a wine that is powerful enough without being too strong. The Sauvignon Blanc Vermentino blend has ripe fruits � gooseberry, passion fruit with a whack of citrus in the finish. The peas and fresh coriander add a sweet freshness that works well the fruits in the wine. The citrus finish of the wine is both balancing and refreshing.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 14: (garlic powder & Chilli powder, chilli flakes), Tyga Masala No. 7: (Ground Coriander, Ground Turmeric).