Curry Powders and Blends
Meat Curry Spice Mix
A dark, heavily roasted blend for beef, mutton and pork, where a light powder would vanish.
- Roasted dark, so it survives a long simmer
- Pepper-led heat rather than chilli-led
- Cinnamon and clove for the warm background
- Suits beef, mutton, pork and game
- No salt and no bulking agents
Available to pre-orderSKU: CC-BLD-MET
Size: 100g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
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Description
The blend for slow-cooked meat: dark-roasted coriander and cumin, a heavy hand with black pepper and cinnamon, and enough chilli to stand up to a long simmer. Meat curries cook for an hour or more, and a delicate powder simply disappears into them.
There is a reason Sri Lankan meat curries are darker than the vegetable ones. The spices for them get roasted much further, almost to the edge of burnt, and that deep roast is what survives ninety minutes in a pot with beef in it.
Black pepper does more of the work here than chilli. Sri Lankan pepper curry, the style behind a good beef or pork curry, gets its heat from the back of the throat rather than the front of the tongue.
Go easy the first time. This is a stronger blend than the everyday roasted powder and it is easy to overdo in something that then cooks for an hour and concentrates.
How to Use
- Brown the meat first, then bloom the powder in the pan
- Cook a Sri Lankan beef curry with thick coconut milk at the end
- Rub into pork before a slow roast
- Use half the usual quantity in a pressure cooker
Cook with It
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Frequently Asked
Because of how long the dish cooks. A vegetable curry is done in twenty minutes and a light powder still tastes of itself. Beef simmers for an hour or more, and only a deep roast still registers at the end of that.
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