Ever wondered how a Lamb Balti or Beef Dhansak can arrive at your table in a restaurant within 30 minutes — and still have succulent, tender meat? The answer is the BIR kitchen secret: meat pre-cooked in advance, ready to fold into any curry at the end of cooking.
Our 16-spice blend and oil infusion are made without fillers, artificial colours, or preservatives — just the pure, aromatic base that gives restaurant-style curry its depth. One blend = one dish.
This is how the professionals do it — lamb or beef slow-cooked in spiced stock until perfectly tender, then portioned and frozen until needed. When curry night comes around, you're adding already-flavourful meat to your sauce and dinner is on the table in 30 minutes. Made small batch in Australia with nothing added that doesn't need to be there.
Use your pre-cooked meat in our Balti, Dhansak, and Korma recipes. This recipe is ideal for freezing — batch cook once and unlock faster curry nights for weeks.
