At India's northern tip lies the cold and rugged Kashmir region. The curries here are hearty and most often rely on meat; lamb being a favorite. Both ground almonds and yogurt are used as thickeners and dried apricots are frequently included. This blend has Cardamom, Cassia, Clove, and Fennel providing warmth against a backdrop of Guajillo Chilies, Cumin, Coriander and Turmeric. Kashmiri curry can stand up against the boldest of flavors so don't be afraid to experiment. It works wonderfully with sweet potatoes, too. This blend is salt free.
