Made with all-natural ingredients
Air-dried to lock in freshness

 

Smoky Curry Sauce

R45.00

Smoky Sauce – excellent with lamb, chicken or vegetables

Include 2 Packets of 50g Smoky Sauce

AIR-DRIED TO 100g MAKES 400/500g HYDRATED SAUCE

100g (2x 50g packets) + 2 cups (500ml) liquid = serves 4; 50g + 1 cup (250ml) liquid = serves 1 or 2

TO RECONSTITUTE:

  • Mix contents of 100g packet with 1 cup milk and 1 cup water or cream. Bring to the boil while stirring.
  • Turn down the heat, simmer until the sauce is hydrated - about 5 minutes (50g packet - half milk and half water/cream) For a healthier option, use only water and plain yogurt

This flavourful mild curry sauce will liven up any lamb, beef, chicken or roasted vegetable dish.

Dairy, Wheat, and Gluten-free. No sugar added

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Additional Information

Description

This flavourful mild curry sauce will liven up any lamb, beef, chicken or roasted vegetable dish.

Storage Information

Store in a cool, dry place. Once opened, seal the remainder of the package.

Nutritional Information

Serving Size: 1 Bag (100g)
Servings Per Container: 4
Amount Per Serving
Calories   35                      Calories from Fat 10
                                           %Daily Value*
Total Fat 1g                        2%
   Saturated Fat 0g              0%
   Trans Fat 0g
Cholesterol 0mg                   0%
Sodium 125mg                     5%
Total Carbohydrate 6mg     2%
   Dietary Fiber 2g                  8%
   Sugars 3g
Protein 2g
Vitamin A 10%   -   Vitamin C 35%
Calcium 2%       -   Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
 

Recipes

LAMB CURRY
Course: Main Course
Servings: 4
Ingredients
  • 500g Lamb cubed
  • 1 cup (250ml) milk
  • 1 cup (250ml) water or cream
  • 1 Tablespoon Oil
  • Salt & Pepper
Instructions
  1. Heat the oil in a saucepan

  2. Season the lamb and add to the hot saucepan turning the meat regularly until browned all over.

  3. Remove the meat from the pan and use the same pan to reconstitute sauce as per instructions.

  4. Add meat back into the pan. Stir gently and simmer until meat is tender.

Recipe Notes

Serve with Basmati Rice, Yogurt, fresh coriander and steamed vegetables

Chef's tip: Simmer sauce uncovered until most of the juice evaporates. Serve in roti with plain yogurt

 
LAMB CUBES IN SMOKY CURRY SAUCE
Course: Main Course
Servings: 4
Ingredients
  • 1.2 kg Deboned Lamb – cut into cubes
  • 2 Tablespoons flour
  • Stir! it up Smoky Curry Sauce 100g packet
  • 400g Coconut Milk or Water

  • 2 Tablespoon Oil
  • 440g Pineapple pieces – drained and cut into pieces
  • 2 Cups Broccoli Florets
  • 1 Cup Walnuts or Almonds - chopped
  • Salt & Pepper
Instructions
  1. Place flour, salt, and pepper in a ziplock bag. Place the lamb in the ziplock and shake to cover all the meat.

  2. Heat the oil in a heavy-bottomed pot

  3. Fry the meat quickly in batches. Turn regularly until the meat is browned all over.

  4. Remove the meat from the pot and use the same pot to reconstitute sauce as per instructions – either with coconut milk or water.

  5. Add meat back into the pot.

  6. Add Pineapple pieces.

  7. Stir, bring briefly to the boil. Reduce heat, cover and simmer for two hours or until the meat is soft and tender, either in the oven or on the stove top. Add some water or drained pineapple juice if the dish becomes too dry.

  8. Put broccoli on top of the meat. Increase the heat that the broccoli can steam soft – about 10 – 15 minutes.

  9. Add Salt & Pepper to taste.

  10. Add chopped Almonds or Walnuts to each plate.

 

Ingredients

 
  • TOMATOES
  • CAULIFLOWER
  • MUSHROOMS
  • ONION
  • GREEN PEPPERS
  • CORIANDER
  • GINGER
  • GARLIC
  • LEMON JUICE
  • CANOLA OIL
  • CUMIN
  • TURMERIC
  • CURRY POWDER
  • SALT
  • VEGETABLE STOCK (ONION, CELERY, CARROT, MUSHROOM, RED PEPPER)
  • TOMATO PASTE
  • CORIANDER
  • CHILLI PEPPERS