Achari Cooking Sauce - Case of 6

The Aagrah Achari cooking sauce takes it's name from Achar (picked spices). This dish originates from Central India and the recipe has won many accolades for Aagrah; most notably when it was Aslam's winning dish when crowned "International Indian Chef of the Year". Traditionally cooked with lamb but superb with chicken or fish. This is one of our best!

HOW TO CREATE AN AAGRAH SPECIALITY:

Add 2 dessert spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. To make your curry truly special you can add a couple of whole green chillies too. Stir in the sauce, add 70ml of water to the jar, replace lid, swirl around and add this to the pan. Bring to the boil with the lid on, simmer gently until thoroughly cooked and adjust sauce accordingly - delicious!