Mix together the garlic, Tyga Masala No.2, Kashmiri Chilli (0.5 tsp mild, 1 tsp medium 1.5 tsp hot), onion, pinch of salt and lamb mince until the mixture has blended well. Divide into 8 balls, then flatten each ball on a board to form a flat pattie.
Heat the vegetable oil in a pan on a medium heat and cook for 3-4 mins each side. Wait until they are sealed or the meat will stick to the pan.
Thickly slice the onion.
Chop the coriander.
Add the garlic cloves and onion to the vegetable oil in a frying pan over a medium heat, stirring continuously, for 4 minutes or until the onions are soft.
Add the chopped tomatoes, Tyga Masala No. 14 (0.5 tsp for mild, 1 tsp for medium and 1.5 tsp for hot), coriander and salt.
Bring to the boil and cook for a further 4 minutes, stirring occasionally.
Set aside to cool.
Blend in a food processor (or use a hand blender) until smooth.
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.