Chiman’s Kashmiri Lamb Spice Blend


Chiman’s Kashmiri Lamb Spice Blend is a very popular curry for diced lamb with a medium hot tomato and cream based sauce.

Absolutely wonderful on a chilly evening.

18 in stock

SKU: 5025431011611 Categories: ,


How to make Chiman’s Kashmiri Lamb Spice Blend in a thermal cooker – Medium.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.



  • Chimans Kashmiri Lamb Spice Blend
  • 900g boned leg of lamb, cut ito 3cm cubes
  • 1 cloves garlic, crushed
  • 100ml double cream
  • 3 tbsps butter or ghee
  • 3 medium onions, finely sliced
  • 1 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 125ml warm water




  1. Melt the butter or ghee in the inner pot over a medium heat and fry the meat in batches until it changes colour. Remove and set aside.
  2. Lower heat to a minimum and add spices and garlic and stir fry for 30 seconds.
  3. Adjust heat to medium and add the onions and stir fry for 5 minutes.
  4. Add the meat, tomatoes, tomato puree and water. Bring to boil.
  5. Turn down the heat and simmer for 5 minutes.
  6. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  7. Cook without power for a minimum of 2 hours.
  8. Stir in cream just before serving..



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Sea salt, Coriander, Cumin, Garam Masala, Turmeric, Chilli, Ginger

Additional information

Weight 0.05 kg


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