Inspired by the Madras region of India, this aromatic blend of spices balances heat with intense flavor. Use to prepare chicken, lamb and vegetable curries.
Spices (Including Fenugreek, Coriander, Cumin, Turmeric, Red Pepper), Garlic, And Sulfiting Agents.
• Use with beef, chicken, lamb, shrimp and vegetables in making curries.
• Also use in fruit compotes, stuffed eggs and chicken and shrimp salad.
Beef Vinaloo: Coat 2 pounds 1-inch cubed, beef stew meat in 2 tablespoons Curry and 1/4 cup white vinegar, marinate 1 hour. Brown meat in well-oiled pan with 1 cup sliced onion. Add 28 ounce can diced tomatoes, ungrained. Simmer; covered, 1 hour; uncovered 30 minutes. Salt to taste.
Prep time: 25 mins