Kerala, in Southern India, is well known for its vegetarian and fish dishes, and we normally suggest cooking our Keralan spice blend with a combination of pulses and vegetables. Here we have also created a delicious version with lamb meatballs.

Bhuna Keema is a minced lamb recipe where the meat is cooked with spices, garlic, ginger and lots of onion. There are lots of variations of what is a fairly simple dish, but the meat is cooked in its own juices with very little extra liquid added.

Halim is a north Indian recipe which, like dhansak, has Persian origins. An English name for it is mutton porridge, which says it all really! Try making it with our Dhansak blend, although any spices will work well, adding some cayenne and fresh chillies to pep it up.

Sasranga is a North Indian dish with Persian roots. It contains no spices, just a delicious combination of lamb, coriander, chillies, onion, garlic and ginger, held together with egg. You can add as many chillies as you like…

We have used our North Indian Meatballs blend to make a different version of a classic dish. Lamb slowly cooked in a yoghurt sauce, with a hint of mint in the spices to enhance the flavours

This lamb and spinach curry has its origins in the South Asian community in Singapore. We used our North Indian Meatball spice blend as it contains dried mint, which works really well with the lamb.

Lamb Xacutti is a very popular Goan curry - tender lamb in a rich, meaty sauce with desiccated coconut. We have headed southeast and hopped over the 20 or so miles of ocean to borrow our Sri Lankan spice blend to make our version.

Keema Peas lends itself so well to a shepherd’s pie recipe! Spicy lamb mince with peas, topped with sweet potato - what’s not to love!? The recipe suggests using a combination of lentils and lamb…