Junglee Laal Maas

To understand Rajasthani Cooking, one has to step back in time of clan conflict and marauding Moguls, the warriors of old who needed to eat on the hoof. Add to this pot a harsh landscape and you begin to understand the origins of Rajasthani cooking.

Characteristics of this curry blend comes from the original Mathania Chilis that give it the fiery red colour but are mild in heat and best suited to game meat or lamb shoulder with bone is a good substitute.

Ingredients:
Myriad of spices (Coriander, Chilli, Green Cardamon, Turmeric, Bay Leaves, Mace, Black Pepper, Star Anise), Garlic, Salt.

Allergen Advice:
Produced under stringent quality and hygiene standards, but the facility uses peanuts, tree nuts and soy.

Servings per package: 4