Kashmiri masala comes from the northern-most tip of India.

Featured Ingredients: saffron threads, kala jeera, cumin, green and brown cardamom, mace, nutmeg, cinnamon, coriander seeds, black peppercorns, clove, tejpat leaves, ginger, fennel, quajillo chili, turmeric, and other spices.

Medium Heat

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Expected Taste: Rich, aromatic flavor, with a hint of heat from the quajillo chili, which reveals the expected depth of saffron’s flavor to fill any gaps. Kashmiri Masala is excellent with prawn and lamb dishes.

Suggested Recipe: Season lamb chops with Kashmiri Masala and marinate meat overnight. Heat oil in a large saucepan one minute, add 1 cup of chopped onions, 1 tbsp of minced garlic, and 1 tbsp of Kashmiri Masala. Cook, tossing often, about 4 minutes or until the onions are softened. Remove onions and garlic to a platter, Add the lamb chops in batches and brown five minutes, turning once. Transfer each batch to the platter with the onions. After chops are browned, reduce heat to medium and add 1 tbsp of Kashmiri Masala. Stir well about 10 seconds to toss the spices, then add cup of yogurt. Stir well to combine with the spices and bring to a gentle boil. Return the lamb and onions with the accumulated juices to the pan, and turn lamb to coat with the yogurt and spices. Add the water and another cup of chopped onions, let it come to a rolling boil over high heat. Stir well, reduce heat to maintain an active simmer and cook 45-60 minutes until the meat is tender and the sauce has thickened. ENJOY!