Rajah – Meat Tenderiser Powder 100g

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Ingredients: Iodised Salt, WHEAT Flour, Papain Powder (0.1%)

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Recipe Suggestion

Jeera Lamb (Serves 4)

1. Cut 500g of stewing lamb into 2cm cubes. Blend 1tbsp of ground cumin, 1tsp of paprika, 1tbsp of Rajah Meat Tenderiser and 1 tbsp of Ginger powder and marinate lamb for 2 hours.

2. Heat 1tbsp of vegetable ghee and fry 1 large chopped onion until soft.  Add the lamb, 6 whole cardamoms, 250ml of yoghurt, 100ml of water and 1tsp of salt and simmer for 40 minutes over a low heat until sauce thickens.  Ensure fully cooked before serving.

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