A subtle blend of spices that lends an intriguing flavour to lamb for the frypan, oven or barbecue. Serve with Indian breads, salad or rice. Stir a spoonful into basmati rice as it cooks to make a quick and easy fragrant pilaf. Mild.
Method
Mix 3 tablespoons of Kashmiri Marinade into 1kg cubed lamb, beef or poultry and leave 30 minutes or overnight in refrigerator. Grill or barbecue on skewers. Alternatively, spread over whole chickens, racks or legs of lamb (on the bone or butterflied) and leave for 1 hour at room temperature (overnight in the refrigerator). Roast or barbecue. Serve with flat bread, salad or pilaf.
Ingredients
blend of fresh ginger, garlic, spices, herbs, naturally brewed soy sauce, sesame oil, canola oil, ground rice, lemon juice, salt, citric acid.
