Garam Masala Spice Mix 50g

Red Lentil Dahl – Serves 6

Sauté 1 onion, 1 stalk celery and 1 carrot (all finely chopped) in 1 tbsp each of butter and oil. Add 1 tbsp garam masala,  I tbsp Korma Spice, 1 tspn ground cumin,  and cook for 1 minute. Add 400 gm diced tomatoes, 300 gm red lentils (washed and drained), 1 Lt stock, 200 ml coconut milk. Simmer for about 30 minutes, add more stock or water as necessary. Season with salt and pepper.

Sprinkle a little garam masala on hash browns sautéed potatoes, or roast sweet potatoes.

Use as a dry rub (or moisten with oil), on red meats, chicken, or seafood  before grilling.

Add to minced lamb for kebabs, meatballs, or lamb burgers. Add a pinch to sauteed spinach, dry fried cauliflower, eggplant, or beans.

Add to basmati rice dishes (chicken biryani), or samosa fillings