A hot Indian style curry blended for a full and rounded flavour.
Madras Curry Sauce [Water, Onion, Tomato Paste, Rapeseed Oil, Garlic Puree, Ginger Puree, Sugar, Evaporated Milk, Lemon Juice Concentrate, Ground Cumin, Ground Coriander Seed, Crushed Chilli, Ground Turmeric, Rubbed Fenugreek Leaf, Ground White Pepper, Acid (Lactic Acid), Colour (Paprika Extract), Ground Black Pepper, Ground Cinnamon, Ground Clove]
Lamb or Chicken Madras: 100-150g of cubed meat per person. Seal quickly in a wok or frying pan with 2 tablespoons of oil. Pour over sauce, reduce heat and simmer until tender. Garnish with flaked almonds, cream and fresh coriander leaves. If desired, serve with rice or Naan Bread. Prawn Madras: Add cooked prawns to sauce and heat troughly. Store in a cool dry place. Refrigerate after opening and consume within 3 days. Shake well before use.