Non-Veg

Here are some recipe suggestions for you. You can use these recipes with just about any of Mamaji's sauces however we recommend you first check for allergens and whether you want a mild or hot option. Mamaji's Curries are created for flavour first so they are not designed to burn your mouth off either.  Enjoy!

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Easy Butter Chicken

PREP:              5 min

COOK:             20min

SERVES:                6

KICK FACTOR:  Mild

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Butter Chicken 

1kg of Chicken Thigh Fillets  (Diced)

Tablespoon of Virgin Olive Oil (or your

 favourite oil of choice)

2 cups of basmati rice (washed and boiled)

OR

6 Naan or Pita Flat bread (cut in half)

(OPTIONAL)Fresh Coriander (chopped)

Method

Step 1. Pour oil into medium/large size pan on add in diced chicken thighs, turn heat to high, and seal meat (should take less than 2-3 minutes- make sure no pink is visible)

 

Step 2. Open and add jar of Butter Chicken into the pan. Fill half a jar with water, close lid and shake, then pour into pan (helps get all the sauce out). Spread evenly and turn heat down to low/medium and simmer for about 20 minutes (stir occasionally)

Step 3. Prepare your rice or warm your bread Serve and garnish (optional) with chopped coriander 

Note: For those with lactose intolerance use this recipe with jar of Vegan Budda Kicken and enjoy!

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Chicken Korma

PREP:              5 min

COOK:             20min

SERVES:                5-6

KICK FACTOR:  Mild

DIFFICULTY: Easy

Ingredients

1  375g Mamaji's Korma sauce

 

1kg Diced chicken thigh fillets

 

1 small handful of fresh coriander, washed and roughly chopped

 

2 cups of Basmati Rice (washed and boiled)

OR

Naan/ Pitta/ Flat bread

(OPTIONAL) 1 small green chilli, finely diced

Method

Step 1. Pour oil into medium/large size pan on add in diced chicken thighs, turn heat to high, and seal meat (should take less than 2-3 minutes- make sure no pink is visible)

 

Step 2. Open and add jar of Mamaji's Korma into the pan. Fill half a jar with water, close lid and shake, then pour into pan (helps get all the sauce out). Spread evenly and turn heat down to low/medium and simmer for about 20 minutes (stir occasionally)

Step 3. Prepare your rice or warm your bread Serve and garnish (optional) with chopped coriander 

Note: for a thicker sauce use less water and simmer on very low heat

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Lamb Rogan Josh

PREP:              5 min

COOK:             25min

SERVES:                6

KICK FACTOR:  Medium

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Rogan Josh Sauce

800g- 1kg of Diced Lamb

Tablespoon of Virgin Olive Oil (or your

  favourite oil of choice)

-Fresh Coriander (chopped)

 

2 cups of Basmati Rice 

 OR

Bread for 4-5 people

Method

Step 1. Add oil into medium/large size pan and then add in diced lamb chunks and seal meat (should take less than 2 minutes- make sure no pink is visible)

Open and pour jar of Rogan Josh into the pan.Fill half a jar with water, close lid and shake, then pour into pan (helps get all the sauce out)

Step 2. Spread evenly and turn heat down to low/medium and simmer for 20-25 minutes (stir occasionally)

Step 3. Prepare your rice or warm your bread and serve. Garnish (optional) with chopped coriander over serving. 

Note: a great meal for the slow cooker but follow the recommendation and setting of your model.

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Mamaji's Mangetti

PREP:              5 min

COOK:             20min

SERVES:                4

KICK FACTOR:  Medium

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Mango Exotic  Sauce 

 

 600-700 g of Lean Pork Mince

 1 Large Carrot (peeled and diced)

 

Tablespoon of Virgin Olive Oil (or your

  favourite oil of choice)

Approx 200-300g of spaghetti pasta

Method

Step 1. Add oil into medium/large size pan on high heat. Add pork mince to pan and seal meat (should take less than 2-3 minutes- make sure no pink is visible)

Open and add jar of Mango Exotic into the pan. Fill half a jar with water, close jar with lid and shake, then pour into pan (helps get all the sauce out)

Step 2. Spread evenly and turn heat down to low/medium and simmer for 20 minutes (stir occasionally) Boil diced carrots for 8 minutes, drain and then add to pan and stir

 

Step 3.  Boil spaghetti and drain. Serve and garnish (optional) with chopped coriander 

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Paprikaan Prawns

PREP:              5 min

COOK:             20min

SERVES:                4

KICK FACTOR:  Medium

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Paprikaan Spinach 

600 grams of thawed prawns (no shells)

1 Red and Yellow Capsicum (washed and cut into long slices)

Tablespoon of your preferred cooking oil

 

Fresh Coriander (chopped)

2 cups of Basmati Rice 

 OR

Thick Bread for 4-5 people

(OPTIONAL) - to make it exotic have 1 200-300g small can of coconut cream

Method

Step 1.Pour oil into medium/large size pan Add in diced capsicum for 2 minutes to pan and then add prawns.

Mix and then cook gently for 2-3 minutes. Open and pour jar of Paprikaan Spinach into the pan.

Step 2. Either add half a jar with water into the pan (close jar with lid, close lid and shake, pour into pan- helps get all the sauce out)  OR pour in the can of coconut cream

Step 3.  Spread evenly and turn heat down to low/medium and simmer for 10-12 minutes (stir occasionally) Make sure prawns are pink. Prepare your rice or warm your bread

Step 4. Serve immediately and garnish (optional) with chopped coriander 

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Keema Kashmiri

PREP:              5 min

COOK:             20min

SERVES:                4

KICK FACTOR:  Hot

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Kashmiri Masala Sauce 

500- 700 grams of beef mince

250g of peas (Frozen is fine)

Tablespoon of Virgin Olive Oil (or your

  favourite oil of choice)

Fresh Coriander (chopped)

2 cups of Basmati Rice 

 OR

Thick Bread for 4-5 people

OR 

Indian Salad (chopped tomato/chopped cucumber/red onion diced in light drizzle of olive oil and vinegar)

Method

Step 1. Add peas into bowl of hot water and cover (10 minutes). Add mince in to pan with oil and turn heat up to high and quickly seal the meet (1- 2 minute)- make sure no pink is visible. 

Step 2. Open and add jar of Mamaji’s Kashmiri Masala into the pan. Fill half a jar with water, close lid and shake, then pour into pan (helps get all the sauce out) Spread evenly and turn heat down to low/medium and simmer for 20 minutes (stir occasionally)

Step 3. Add peas into pan and simmer with mince for 5 minutes. Prepare to warm your bread / rice or salad.

Step 4. Serve and garnish (optional) with chopped coriander 

Note: keema mince can be rolled into naan dough and make into keema naan- serve hot with fresh  raita (grated cucumber in plain yoghurt)

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Chicken Vindaloo

PREP:              5 min

COOK:             20min

SERVES:                4

KICK FACTOR:  Hot

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Vindaloo Sauce

750 grams of Diced Chicken Thighs

4 Medium Sized White Potatoes (peeled/ chopped into small cubes) boiled for  

Tablespoon of Virgin Olive Oil (or your

 favourite oil of choice)

Fresh Coriander (chopped)

2 cups of Basmati Rice 

 OR

Thick Bread for 4-5 people

OR 

Indian Salad (chopped tomato/chopped cucumber/red onion diced in light drizzle of olive oil and vinegar)

Method

Step 1. Add in diced chicken thigh pieces and seal meat with oil in a  medium/large size pan on high heat (should take less than 2 minutes- make sure no pink is visible). Open and add jar of Vindaloo into the pan.Fill half a jar with water, close lid and shake, then pour into pan (helps get all the sauce out)

 

Step 2. Peel then dice potatoes, boil for 8 minutes. Drain and add to pan. Spread evenly and turn heat down to low/medium and simmer for 12 minutes (stir occasionally)

Step 3. Prepare warm bread., rice or indian salad. Serve and garnish (optional) with chopped coriander