Use our special sice mixes to create your own classic world dishes
Our Recipes, Your Kitchen
Stanley and Paula present a collection of recipes from around the world using our special spice mixes. Great quality dishes inspired by Stanley Street and ready to be made by you in your own kitchen.
Jammu Himalayan Curry
Serves: 4
Prep Time: 20 minutes
Cooking Time: 2 hours
What you will need
Lamb or mutton
4 tblsp water
1 onion finely chopped
1 clove of garlilc
1 tsp minced ginger
1 tblsp vegetable ghee or oil
2 tblsp tomato puree
½ pint stock
1 handful chopped coriander
3 level tblsp Jammu spice blend
Natural Yoghurt
Method
- Marinate Meat in 1 tblsp of spice mix for 2 to 4 hours or overnight
- In a heavy bottom oven proof pan add ghee/oil and heat
- Add onion, garlic and ginger and saute until it starts to colour
- Add 4 tblsp water and cook until water evaporates
- Add 2 tblsp of spice mix
- Put meat into the pan and brown
- Stir in tomato paste then the stock
- Leave to cook for 10 mins
- Cover and place in the oven at 185 degrees c for 2/2.5 hours until the meat is tender
- Mix in yoghurt and coriander and serve
Sri Lankan Curry
Serves: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes
What you will need
1 250g block of Paneer ( can substitute with chicken or vegetables )
1 medium Onion cut into 8 wedges
2 cloves of garlic – chopped
2 tbsp minced ginger
1 tbsp ghee or oil
I handful of chopped coriander
3 tbsp of Sri Lankan Buddah Blend spice
100ml can of coconut milk
½ pint of vegetable stock
1 bunch of spinach
Method
- Marinate Paneer in 1 tbsp of the spice mix
- In a heavy bottom pan heat up ghee/oil and add onions, saute until translucent add garlic and ginger and saute for another minute
- Add 3 tbsp of water and cook out until evaporated
- Add 2 tablespoons of Sri Lankan spice mix and cook for 2 mins
- Add cubed paneer and combine
- Pour in the stock and simmer until reduced by half
- Add coconut milk with corander and reduce again until it thickens
- Mix in washed and chopped fresh spinach and cook for 5 more mins
- Season with salt and pepper to taste
Munnar Pork Curry
Serves: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes
What you will need
1 Onion
1 Clove of garlic
1 tblsp Ginger
Tin of coconut milk
1kg Pork shoulder ( serves 4)
Fresh Coriander
Chicken stock
2tbsp malt vinegar
2tbsp soft brown sugar
Method
- Rub a tablespoon of the spice mix into the pork and leave overnight in the fridge (or for a couple of hours at least)
- In a heavy bottom, oven proof casserole dish, add 2tblsp of Ghee or preferred cooking oil
- Sweat the Onion, Garlic and ginger on a low heat until translucent
- Add the sugar and vinegar and cook until the sugar has dissolved
- Add 2 tblsp of the Munnar spice mix and stir in
- Add the pork and sear on the outside
- Add chicken stock and simmer until reduced by a quarter
- Stir in the coconut milk
- Place lid onto the casserole dish and pop into the oven on 180 degrees C for 2 and half to 3 hours until the pork is tender
- Remove the pork and set aside to portion (this should easily fall apart)
- Place the casserole back onto the stove and add 50g of finely chopped coriander.
- Season to taste and then coat the pork with the sauce
- Serve with rice and nan bread