Every Aagrah product is expertly created with over 40 years of knowledge and skill to take your homemade meals to the next level! Delicious tasting Indian curry sauces, which enables you to create restaurant-quality Indian meals in minutes.

For those that don’t like a lot of spice, then I would leave the chillies out and maybe add a tablespoon or so of natural yoghurt. However, its versatility shines through as it can be equally enchanting with vegetarian options like paneer or vegetables. Fry the lamb steaks on a hot griddle pan for 2-3 minutes on each side, until cooked, then set aside. I often made my own which takes ages but these are great instead as standby and extra dishes for when more suddenly turn up. Having never tasted Biltong before I have to admit I was expecting it to be a bit like Jerky which, let's be honest, has a bit of a rep as being tough, doesn't it?

Stir in 40g of natural/mild yoghurt (more if you want extra mild or more sauce), bring to the boil with the lid on and simmer gently for approx. These sauces have garnered a devoted following over the years, a testament to their authenticity and the restaurant’s dedication to delivering an unforgettable dining experience. Add the spinach, stir and simmer until the required consistency is achieved and the potatoes are fully cooked through.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Managing Director, Mohammed Aslam MBE, DL was also recognised and was awarded the Lifetime Achievement Award for outstanding contribution made within the British Curry industry. Spices including chilli, turmeric and cinnamon are expertly fried to extract maximum flavour, producing a truly authentic Handi Tarka! Traditionally, Karahi dishes are best enjoyed with chappatis (unleavened flatbreads) or naan (oven-baked flatbreads).

Ingredients: Onions, coconut milk, vegetable oil, garlic, ginger, salt, coriander leaves, turmeric, ground coriander, liquorice powder, chilli powder, garam masala, ground cumin, citric acid, natural flavouring, ground cardamom, ground cinnamon . Handi is a traditional dish from the villages of Kashmir and goes perfectly with any meat, fish or vegetables.

Originating from Peshwar and developed by Aagrah, Lashen Tarka base takes its name from the ethnic word for garlic, creating a spicy heat and unique taste! We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.Ingredients: Fried onion (onion, sunflower oil), chopped tomato (tomato, tomato juice), coconut milk (water, coconut extract) rapeseed oil, garlic, ginger, green chilli puree, salt, coriander, red chilli, turmeric, cumin, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), black pepper, citric acid, fenugreek leaves, cardamom, cinnamon, nigella seed, ground bay leaves, natural flavouring.