Spice up your Heritage Day

Gorimas Mix Masala

Beef/Lamb Curry

INGREDIENTS
• 500g Beef or Lamb
• 2 Medium tomatoes grated or pureed
• 1 Onion finely chopped
• 2 Green chillies
• ½ Cup of oil
• 2 Badia star
• 3 Cinnamon Sticks
• 3 Cloves
• 2 Bay leaves
• 2 Elachi Pods
• ¼ Tsp Garam Masala
• 1 Tsp Cumin /Jeera seeds
• 3 Tbsp Gorimas Mix Masala
• 1 Tbsp Kashmiri chilli powder (optional for extra colour)
• 2 Potatoes
• 2 Tbsp Ginger and garlic
• Fresh Coriander ( Dhania)
• Salt to taste • 1 Cup hot water

METHOD

Garnish with fresh dhania/coriander.

Marinate meat with ginger and garlic. Sauté onions in oil until translucent. Then add all whole spices to the onions.

Add Gorimas Mix Masala (optional Kashmiri chilli).

Add meat; let it simmer for 5 minutes.

Add water (let meat cook unitil tender).

Add grated tomatoes, potatoes and salt to taste.

Sprinkle Garam masala.

Serving suggestion:
Serve with
Roti or
Rice

Seafood

Prawn Curry

INGREDIENTS
• ¼ Cup chopped onions
• ¾ Cup oil
• 2 Tsp Garlic, slivered
• 2 Tsp Ground garlic
• ½ Tsp Mustard seeds
• 3 Tbsp Seafood and veg masala
• 2 Tsp Red Kashmiri chilli powder
• 1 Tsp Dhania powder
• 1½ Tsp Jeera powder
• ½ Tsp Garam masala
• 1 Can crushed tomatoes
• 1 Tsp salt
• 2 Tsp Red chilli paste
• 500g Prawns, peeled and deveined
• ½ Water
• 1 Tbsp Red Tamarind paste
• ½ Tsp Black pepper • Dhania and curry leaves

METHOD

Gently fry onions in oil in a flat-bottomed pot.

Add garlic, mustard seeds, masalas and spices, can tomatoes, seasoning
and chilli paste.

Cook until well blended. Add prawns, then water, tamarind paste and pepper.
Cook gently for a few more minutes.

Garnish
with Dhania and curry leaves