Curry Indian Lamb Masala – Mild – 28g


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93 In stock

93 in stock

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Product description

This easy-to-use and versatile curry from India is considered a simple but all-purpose curry mix that makes a thick gravy with medium heat. Combined with lamb it produces an intense and richly flavoured curry.


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Flavour Notes:

Our Curry Indian Lamb Masala blend features warm and earthy spices like cumin, coriander, and turmeric. These spices provide a rich and aromatic base for the blend, adding depth and complexity to the flavour profile that pairs perfectly with the richness of lamb.

Culinary Notes:

Curry Indian Lamb Masala is one of the most popular dishes in India. This easy-to-use and versatile spice blend is considered a simple but all-purpose curry mix which makes a thick gravy with medium heat. Combined with lamb it produces an intense and richly flavoured curry.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.


Made from imported and local spices; garam masala, turmeric, chilli powder, paprika, ginger, panch poran, and Australian sea salt.

Country of origin:


other names or spelling:

Ground masala, masala mix, curry blend

How to use

  • Serve with rice or Indian flatbread and Raita salad
  • It can be cooked with coconut cream, yoghurt and water to create a fragrant, flavourful curry sauce
  • Goat, beef or chicken can be used as a substitute for lamb
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Combine with oil and fresh herbs for marinating a leg of lamb before slow-roasting for a unique take on a curry dinner
  • Replace the lamb in your curry with eggplant cubes for a great vegetarian option

The Spice People FAQs

Indian Lamb Masala can be used to season lamb dishes, adding depth and complexity to the flavor. It can be mixed with yogurt or oil to create a marinade for lamb, or added directly to curries, stews, or roasts during cooking.

Indian Lamb Masala is mild, meaning it contains a subtle level of heat.

While Indian Lamb Masala is specifically designed for lamb dishes, it can also be used with other meats such as chicken, beef, or goat, as well as with vegetables or legumes to create flavourful vegetarian dishes.

Indian Lamb Masala is generally suitable for most diets, including gluten-free, vegetarian, and vegan diets. However, individuals with specific dietary restrictions or allergies should check the ingredients to ensure compatibility.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.