Roganjosh Curry

1. Saute 300g of diced lamb / beef or chicken with the entire contents of this pack and 50g of yogurt for 3-4 minutes. 2. Add 350ml of water and cook until the meat is cooked through and the curry becomes thick.

Mighty Tips: - Marinate the meat with 50g of yogurt and the entire contents of this pack for 15-30 minutes before cooking. - Use meat on the bone for authentic flavour. - This spice mix can also be used for curried lamb shanks. - Paneer, soya or vegetables can be used instead of meat.