Meat Curry Masala (MDH)

Meat Curry Masala (MDH)

Product Name: Специи мясо карри масла, Meat Curry Masala (MDH), Gewürzmischung für Fleischcurry, Mélange d’épices pour curry de viande, Mezcla de especias para curry de carne, เครื่องเทศหมักเนื้อแกงกะหรี่ (MDH)

Synonyms: Seasoning for meat curry, Masala for meat, Curry for lamb, Meat masala.

Parts Used: mixture of ground spices (coriander, chili, black pepper, cumin, ginger, turmeric, clove, mace, bay leaf, cardamom, cinnamon), spice powder.

Nutritional Value of the Product: carbohydrates, proteins, dietary fiber, essential oils, phenolic compounds, B vitamins, vitamin C, vitamin K, potassium, calcium, magnesium, iron, zinc.

Main Beneficial Properties: stimulation of digestion, antioxidant action, anti-inflammatory action, improvement of metabolism, support for the cardiovascular system, antibacterial effect, reduction of the risk of metabolic disorders.

Beneficial for Conditions: K21 gastroesophageal reflux disease (in small doses), E66 obesity (as an adjuvant), E11 type 2 diabetes mellitus, I10 hypertension (as part of a dietary regimen), K59 functional constipation, R14 flatulence and dyspepsia.

Contraindicated for Conditions: T78.1 food allergy to spices, K25 gastric ulcer, K29 chronic gastritis with high acidity, K50 Crohn's disease, K51 ulcerative colitis, N18 chronic kidney failure.

Culinary Use: preparation of meat curry, marinades for lamb and chicken, gravies and sauces for meat, stewed dishes with vegetables, spicy soups.

Forms and Processed Products: powder, ready-packaged mixtures in bags and boxes.

Geography of Use and Dietary Traditions

Meat Curry Masala spices originate from India, where spice blends (masala) are an integral part of the national cuisine. Traditionally, this blend is used in Punjab and northern regions of India for the preparation of thick meat curries, primarily from lamb and goat meat. In South Asian countries, it is used in everyday cooking, at holidays, and family feasts. With the development of the Indian diaspora, the product has spread worldwide — to the UK, Middle Eastern countries, East Africa, and North America. Today, Meat Curry Masala can be found in Indian restaurants all over the world, where it retains ethnographic value as a symbol of traditional Indian culinary art.

Toxicity and Food Safety

The blend is considered safe when consumed in culinary doses. Allergic reactions to individual components (chili pepper, coriander, clove) are possible. Excessive consumption may cause heartburn and irritation of the gastric mucosa.

Culinary Recipes with Meat Curry Masala

Recipe 1. Indian Lamb Curry

• Ingredients: lamb meat 500 g, onion 200 g, garlic 20 g, fresh ginger 20 g, tomatoes 200 g, vegetable oil 30 ml, Meat Curry Masala 15 g, salt 5 g, water 300 ml.
• Preparation method: fry onion, garlic, and ginger until golden brown (180 °C, 5 minutes), add tomatoes and stew (100 °C, 10 minutes), add meat and spices, mix, add water, stew covered until done (90–95 °C, 60 minutes).
• Nutritional value per dish: 320 kcal, protein 20 g, fat 22 g, carbohydrates 10 g per serving (250 g).
• Culinary features: traditional dish of North India, served with basmati rice or Indian bread.

Recipe 2. Indian-Style Goat Curry

• Ingredients: goat meat 500 g, onion 180 g, tomatoes 150 g, garlic 15 g, natural yogurt 100 ml, ghee 25 g, Meat Curry Masala 12 g, salt 5 g, water 200 ml.
• Preparation method: fry onion and garlic in ghee (180 °C, 5 minutes), add tomatoes and spices, stew (100 °C, 7 minutes), add goat meat, mix and add water, cook until meat is tender (90 °C, 50 minutes), add yogurt and heat (80 °C, 3 minutes).
• Nutritional value per dish: 280 kcal, protein 23 g, fat 17 g, carbohydrates 7 g per serving (200 g).
• Culinary features: one of the most popular rural dishes in India, especially in the rural areas of Rajasthan and Uttar Pradesh, served with rice or roti bread.