Rajah Whole Green Cardamoms (綠豆蔻)

£3.35

Brand: Rajah
Size: 50g
£0.67 per 10g
Shipping Weight: 0.088kg
Cuisine: Chinese, Indian, Malaysian, Singaporean, Vietnamese
Product of: Packed in the UK

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Description:Rajah Green Cardamom
Rajah Green Cardamoms have a fragrant aroma and sweet flavour and are an essential spice for South Asian cooking.

100% Pure
No Artificial Colours Or Additives

Green Cardamoms have a unique fragrant aroma and sweet flavour, reminiscent of eucalyptus, which combined, provide one of the essential spices for Indian food.

Recipe For Korma
Ingredients:
1 1/2 lbs (675g) chicken breast (skinned) or leg of lamb, 1/2 cup cashew nut and or almond, 1 cup pureed onion, 1 tbsp each pureed garlic and ginger, 3 fl oz. (75 ml) natural yoghurt, 4 tbsp ghee or vegetable oil, 3 fl oz. (75 ml) double cream, 2 tsp Rajah Garam Masala, 1 tbsp fresh coriander leaves, spices for frying, 2 whole green cardamoms, 1 whole brown cardamom, 3-4 cloves, 1 inch (25 cm) cinnamon stick, 1 tsp turmeric, 1 tsp white poppy seeds
Cooking Instructions:
1. Cut the chicken or lamb into 1 inch cubes, then bake in the oven at 190 Degree C (375 Degree F) Gas Mark 5 for 15 minutes. While it is baking, put nuts, puree and yoghurt into a blender and make into a paste, adding a little water if needed
2. Heat the oil and fry the spices for 2 minutes, add the paste and stir-fry for 10 minutes on low heat
3. Add the chicken or lamb and any juices, stir well and simmer for a further 10 minutes for chicken and about 20 minutes for lamb
4. Add the cream, most of the fresh coriander and garam masala and simmer for 5 more minutes. Garnish with the remaining coriander. Ensure meat is fully cooked before serving

Allergen Information: Packed in a factory which also handles wheat, celery, mustard and sulphur dioxide.

Store in a cool, dry place. On opening store in an airtight container.

Ingredients:Whole Green Cardamoms.