Garam Masala (Indian spice)

spice mixture without added glutamate

The exotic note in all meat dishes, gravies and sauerbraten.

Jasmini tip: Beef with Garam Masala

Ingredients: 800g tendon-free beef from the loin, 8 onions, 4 tbsp oil, 1l vegetable stock, 100g chopped cashew nuts, 5 garlic cloves, 3 cups crème fraîche, 1 tsp ground camin, 0.5 tsp ground cardamom, 1 tbsp garam masala spice, 20g fresh ginger in strips

Preparation: Fry the beef with 2 tablespoons of oil and remove from the pan. Brown the remaining oil with onions, ginger and garlic. Add the beef, cashews, vegetable stock and garam masala and cook for about 1 hour. Finally, add crème fraîche and leave to rest for another 15 minutes without heat.

Ingredients: clear broth (sea salt, glucose syrup, maltodextrin, onions, natural flavouring, lovage root, carrots, sunflower oil, mace, juniper berries, leek, parsley, turmeric, cloves), cumin, garlic, white pepper, chili, coriander, ginger, cloves, cinnamon.