MDH have been blending spices in Delhi since 1919, and their packets are on shelves in more countries than most Indian brands manage.

Meat masala is the all-purpose one, built for lamb, goat and beef where the cooking is long and the spice needs to survive it.

Brown your meat, add the masala with the onion and tomato base, then cook slowly. It is robust enough for a pressure cooker and a slow braise alike. Finish with fresh coriander.

On the spice shelf at Curry Corner, North Melbourne.