Lamb Dalcha

Ginger & Garlic Paste, Tyga Masala No. 3, Tyga Masala No. 5, Tyga Masala No. 23, Curry Leaves, Kashmiri Chilli

• 4 naan breads
• 500g lamb on the bone (loin chops, cutlet or leg steak)
• 2 onions
• 80g red split lentils
• 30g coriander
• 3 tbsp vegetable/rapeseed/olive oil
• 2 chillies (optional)
• 1 tsp salt

Lamb Dalcha

Prep:

1. Preheat the oven to 180 degree Celsius.
2. Finely dice the onions.
3. Finely chop coriander, including the leaves and stalks.
4. Cut the tops off the chillies, if using.
5. If you dislike whole spices, grind 6 cardamom pods and 6 cloves from Tyga Masala No. 5 in apestle and mortar, removing the outer casing of the cardamom pods.

Cook:

1. In a casserole dish, with a lid, heat the oil and add the Ginger & Garlic Paste, onions, salt, chillies (is using) and Curry Leaves. Stir continuously for 4 minutes on a medium-high heat.
2. Add the coriander and the lamb and cook for 3-4 minutes, browning on each side.
3. Add ground or whole spices from Tyga Masala No. 5, Tyga Masala No. 3, Tyga Masala No. 23 and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Stir well for 2 minutes.
4. Add 350ml water and bring to the boil, cover with a lid and place casserole dish in oven and cook for 1 hour or until the lamb is tender, check occasionally, add more water if needed.
5. Remove from oven and place on the hob on a medium heat. Add 200ml water and the lentils and cook, stirring occasionally, for 15 minutes. Add more water if needed, the sauce should be a thick consistency.

Vegetarian: Squash & Black Eyed Bean Dalcha

Prep

1. as recipe.
2. as recipe.
3. as recipe.
4. as recipe.
5. as recipe.
6. Peel and then cut 1 squash into crescents around 2cm at the widest part.

Cook

1. Place the squash on a roasting tray and dizzle with oil , season with salt and pepper and roast for 30mins or until the squash is cooked.
2. In a casserole dish, with a lid, heat the oil and add the Ginger & Garlic Paste, onions, salt, chillies (is using) and Curry Leaves. Stir continuously for 4 minutes on a medium-high heat. 3 Add ground or whole spices from Tyga Masala No. 5, Tyga Masala No. 3, Tyga Masala No. 23 and Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot). Stir well for 2 minutes.
3. Add 350ml water,1 tin of black eyed beans and lentils and cook, stirring occasionally, for 15 minutes. Add more water if needed, the sauce should be a thick consistency.
4. Gently stir in the roasted squash, sprinkle with coriander (is using) and serve with rice and naan bread.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 3: (Cumin seeds, Ground Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Tyga Masala No. 23 (Ground garam masala, ground ground cumin, ground turmeric, ground black pepper, yoghurt powder, MILK. Lime powder (citric acid, ascorbic acid (Vitamin C), lime juice)). Curry leaf Sachet: Curry leaves. Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.