This deep red, fiery curry blend is typical of the Sindh province of Pakistan (Karachi is the region’s capital). Based on a very spicy red chilli, balanced with mustard oil and fenugreek leaves, it has a great depth of flavour and is perfect for use both as a marinade and as a curry base.
For perfect Pakistani-style lamb chops, blend a couple of teaspoons of Karachi spice with yoghurt and lemon juice, then marinate. Then cook on a hot grill or in an equally hot oven.
Or to use as a curry base, add a couple of teaspoons – a little more if you like it really hot, a little less if not – to fried onions, garlic, ginger and tomato, then your choice of meat. For vegetarians, this method works brilliantly with chickpeas, and also aubergine.
Also Karachi spice is really good when a little is used to boost the flavour of gravy, stews and even baked beans!