Produced by our trusted partners in Germany , this complex and richly aromatic curry blend is a true Indian culinary delight that can take your food – whether it's meat stews, vegetable stews or stir-fries – to a new level.


 An aromatic symphony of flavors:
 This blend combines golden turmeric , freshly roasted coriander , pungent mustard seeds and distinctive fenugreek seeds – together creating a deep, warming aroma. Complementing this richness – the spiciness of ginger , the gentle nuances of dill and fennel , the clarity of sea salt , fresh basil , robust garlic , aromatic celery seeds , sweet licorice root , a light chili for a drink , black pepper and cumin – create a full spectrum of flavors.


 RECIPE:
 Beef curry stew
 Ingredients (for 4 servings):

 
 600 g beef cubes
 
 1–2 tablespoons of our Indian curry spice blend
 
 2 tablespoons vegetable oil
 
 1 large onion (finely chopped)
 
 2 garlic cloves (chopped)
 
 1 tablespoon grated ginger (to taste)
 
 1/2 cup (120 ml) tomato sauce or chopped tomatoes
 
 1 cup (240 ml) meat broth or water
 
 1/2 cup (120 ml) coconut milk or cream (optional)
 
 salt and pepper to taste
 
 fresh coriander (cilantro) for garnish

 Preparation:

 
 Make the spice paste: Mix the curry mixture with a little water or oil until it forms a thick paste.
 
 FRYING MEAT: Heat the oil in a deep frying pan or pot. Add the pieces of meat and fry until lightly browned - this will seal in the juiciness.
 
 Prepare the vegetables: Remove the meat, add a little oil to the pan if necessary. Add the onion, garlic and ginger, sauté until soft and fragrant (about 3-4 minutes).
 
 Adding spices: Add the spice paste to the vegetables and fry, stirring constantly, for about a minute until the aroma is released.
 
 Braising: Add the meat back to the pan, add the tomato sauce, stock or water. Bring to a boil, then reduce the heat, cover and simmer for 1-1.5 hours until the meat is tender.
 
 Consistency and Yeast: Add coconut milk or cream as needed—this will mellow out the flavors and create a rich sauce.
 
 Seasoning and serving: Add salt, pepper to taste. Serve hot, garnished with fresh coriander. Goes great with basmati rice, naan bread or flatbreads.