Box pack
Mutton Curry Spice Mix
₹90
Free shipping on orders of ₹499 or more
A complete masala for a rich, home-style mutton curry: Kashmiri chilli, coriander, cumin and warm whole spices with a hint of kewra, salt already added.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Mutton Curry Spice Mix
- Net quantity
- Pack of 1: 50g
- Pack of 2: 2 × 50g (100g in all)
- Pack of 3: 3 × 50g (150g in all)
- Pack of 4: 4 × 50g (200g in all)
- MRP
- Pack of 1: ₹90 (inclusive of all taxes)
- Pack of 2: ₹180 (inclusive of all taxes)
- Pack of 3: ₹270 (inclusive of all taxes)
- Pack of 4: ₹360 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Coriander Powder, Cumin Powder, Garlic Powder, Fenugreek Powder, Fennel Powder, Ginger Powder, Black Pepper Powder, Red Chilli Powder, Cinnamon Powder, Black Cardamom Powder, Turmeric Powder, Bay Leaf Powder, Clove Powder, Mace Powder, Green Cardamom Powder, Nutmeg Powder, Kewra Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Mutton Curry Spice Mix gives you the deep, slow-cooked flavour of a Sunday mutton curry without measuring out a dozen spices. Kashmiri chilli and red chilli build a red, gently hot gravy; coriander, cumin, fennel and fenugreek give it body; and cinnamon, black cardamom, clove, mace, nutmeg and bay leaf add warmth, finished with a breath of kewra.
It is made for bone-in mutton or goat, and works just as well for lamb, keema or a mutton and potato curry. Serve it with steamed rice, jeera rice, rotis or parathas.
Fry the onions until properly golden before adding the masala and tomatoes, and wait for the oil to separate: that is where the depth of the gravy comes from. Salt is already in the mix, so taste before adding more.
- Best for
- Mutton curry, goat curry, lamb curry, mutton keema, aloo gosht, pressure-cooker mutton
- How to use
For 1 kg of mutton, fry 300 g sliced onions in 125 ml oil or ghee until light golden, then add the pack of spice mix and 300 g chopped tomatoes and cook for 2 to 3 minutes until the oil separates. Grind to a smooth paste if you like. Add the mutton and cook for 5 minutes, then add 100 to 350 ml water depending on how much gravy you want. Cover and cook on low heat for 45 minutes, or pressure cook for 3 to 5 whistles, until tender. Salt is already in the mix.
