Customer Reviews

Kitchens Of India Curry Paste For Lamb Curry, 3.5-Ounce Boxes (Pack of 6)

5 star:		(14)
4 star:		(4)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

This is the authentic product, I can vouch for it since I am from India. The ITC Hotel chefs who created this recipe are very well regarded in India. Its just the right mix for a spicy lamb curry, all you need to do is mix it with water and add the lamb and then let it simmer on your stove for 30-45 minutes to bring out the aromas and flavors. Really convenient and time saving.

The lamb curry paste is spicier than a butter chicken curry mix. The chicken curry usually has a more creamy consistency and is sweeter due to higher content of tomatoes. The lamb curry has a base of garlic, ginger, black pepper, onions, tomatoes and other highly aromatic Indian spices (bayleaf, cinnamon, star anise, cardamom, cloves, black cardamom, shah jeera, corriander seeds, red chilli powder etc.).

I usually make my own curry as I prefer fresh ingredients but this mix is wonderful, it has just the right blend of spices that go into lamb curry. The secret to Indian food is to lower the flame once a curry boils and then simmer it for quite some time. This step is not a must if you're in a tearing hurry but it unlocks the real flavors.

Once done this curry keeps very well in the refrigerator. In fact, as with all spicy curries, it even tastes better the next day. I use two packets at a time to make an entree for 6 people.

Variations:
I sometimes add some 1X1.5 inch cubes of diced potatoes along with the lamb to absorb the spiciness which makes it into a "Lamb Vindaloo". Or you can use beef instead of lamb, it will taste great with any red meat that absorbs the spice.

If you're a vegetarian, you can use this curry with potatoes and green peas since the curry paste does not contain any meat in it. Just remember to add peas towards the end of the simmering process or they will get bleached out and you'll get a fantastic dish.

Pairing:
Pair this lamb curry with some aromatic basmati rice, cooked till all grains are done but still separate, and a bowl of plain yogurt (with a little sugar if you like) to counter the spiciness. Or you can also buy frozen Indian nan/roti from the local Indian grocery store, toast it in the oven and enjoy. Yummy!

After trying the Chicken Curry mix we ordered more of the "kitchens of india" curry mixes. The lamb mix was so good that we will be ordering more of that item for sure.

I usually make my own curries from scratch, but sometimes I'm in a hurry and prefer not to spend the time required. At that point, I'd head to one of the several good Indian restaurants to satisfy my curry cravings.

I read the reviews here, and decided to give the Kitchens of India Curry Paste for Lamb a try. All I can say is WOW! This stuff really IS good. At just over $2.00 per package, it's a great deal, too. Each package makes 2-3 servings -- very reasonable indeed.

I used lamb shoulder, cut into bite-sized pieces, and browned it a bit (the instructions don't tell you to do that, but I like the flavor), then added the paste and 2 cups of water. Bring it to a boil, and let it simmer for 45 minutes or so. I paired it with Saffron Yellow Rice, and it was very tasty.

I'll definitely be buying more of this. I also purchased the Kitchens of India Butter Chicken mix at the same time, and can't wait to try it!

We have tried this for lamb and for goat with great results. It's so simple, on the stovetop or a slow cooker. Just the right amount of heat.

This is good if you're in a bind for a quick meal. All you need to do is sautee your meat, add some water, and add the curry paste. For a little different flavor, I'll subsitute coconut cream for the water. Easy to sneak in veggies too!

Stop reading reviews and just buy this. Look at it as an investment in your home cooking palate. I live in NYC and am a huge authentic curry fiend, been all over testing all the local places, as well as some not-so-local places (been to india, loved it)...this curry rivals or exceeds the quality of the food you'll find in a restaurant.

Making this is the easiest thing in the world: cut up meat, empty packet and water into pot, cook for a few hours, enjoy.

This should be made with regular lamb shoulder or even blade chop meat, cooked for 2 hours or more, with less water than recommended, and then a little bit of light coconut milk added at the end to thicken up the curry. A little rice or naan and you're all set.

A good product overall. It's just a base, so anything you add will step up the flavor. Tastes good with any meat. A little butter and plain yogurt mixed in makes it smooth a creamy. The TIGER TIGER and PATAK's ready-made sauces are good too.

I've wanted to make lamb curry for a long time, but didn't want to deal with making a sauce from scratch. Once I discovered this product, it seemed like the perfect solution. And that's exactly what it turned out to be. I found it simple to prepare and the taste was just what I would have expected in a restaurant. I love it and look forward to many more meals with this convenient and delicious sauce mix.

We love this. It has encouraged me to cook naan and make cucumber dip. We tried this one and then went back and tried all the rest. It is a nice touch of India even though we reside in an area devoid of restaurants.

It may be for lamb, but this is my preference of all the curries. The flavor is strong and delicious. I use 50% more water than called for. Throw some cut up meat (I use chicken) and veggies in a pot with the curry sauce, cook 30 minutes. I then thicken a bit with cornstarch and serve over brown rice. mmm...