Karachi masala, the typical fiery aromatic escapade from the Sindh region of Pakistan, can boast multiple uses as curry base and a marinade. This vibrant red curry blend is a perfect go-in for Pakistani-style lamb chops. Karachi curry, balancing mustard seed and fenugreek leaves, lives up the full-blown flavor of grounded Kashmiri red chillies.
Pamper yourself with a freshly cooked lamp chop dipped in Karachi spice blend. You need to mix up yogurt and lemon juice with one or two teaspoons of this spice mix and leave the lamb to marinate. When it's time to cook the chops on a hot grill or oven, cook it until it is hot enough to hold the heat of this aromatic blend.
Or, you can use this mix as a base, adding a couple of teaspoons (a bit more, if you want this to be really hot, a bit less if the heat overwhelms you) to fried onions, garlic, ginger and tomato to serve with your meat. Karachi spice blend goes equally well when used in small portions to boost the flavor of stews, gravies, or even baked beans.
We are happy to accommodate orders greater than 4 ounces. Please send us an email to request a custom order.