Salt, Wheat Flour, Papain
Net Weight: 100g
Jeera Lamb (Serves 4)
1. Cut 500g of stewing lamb into 2cm cubes. Blend 1tbsp of ground cumin, 1tsp of paprika, 1tbsp of Rajah Meat Tenderiser and 1 tbsp of Ginger powder and marinate lamb for 2 hours.
2. Heat 1tbsp of vegetable ghee and fry 1 large chopped onion until soft. Add the lamb, 6 whole cardamoms, 250ml of yoghurt, 100ml of water and 1tsp of salt and simmer for 40 minutes over a low heat until sauce thickens. Ensure fully cooked before serving.