Mangalore Lamb Curry

CAD $8.00

10 in stock

My Aunty Diana, an ace cook and creator of the ‘Mangalore Ladies Cook book’, handed me this recipe. I got a hand written letter in the mail with the proportions and instructions for preparing this curry. If it’s coming from Aunty Di, the end result means perfection to a higher level. Once you discover this, you will use no other spice to marinade your meats. I love the oral tradition of how I have acquired all these recipes for good food.
Great for all curries (especially lamb) and vegetarian soups as well.



Origin: Certified organic spices from small farms around the world.

Ingredients: All dry roasted ingredients, organic pepper, organic cumin, organic cinnamon, organic cloves, organic star anise, organic turmeric.

Preparation: Fry 1 onion, 1 tbsp ginger/ garlic, 1 tomato, 1 teasp Mangalore Curry.  Add meat or vegetables. Simmer until cooked. Serve with yogurt.

Variation: Add 1 teaspoon Mangalore Curry to 1/2 C plain yogurt. Use as dips, marinades or add to food to enhance flavour. Add salt to taste. Use with a dash of  Trudy Ann’s  Red Curry Powder.

For recipes see Trudy Ann’s recipe blog.

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