C46 Lamb Ambala

I came across this in several Indian restaurants on a recent trip to Scotland and thought I would see if I could replicate it and this is a reasonable approximation. Ambala is a city towards the north of the state of Haryana near the border of the Punjab, but I have no idea if it is inspired by a dish from this area.

Ingredients

For 1	Continued...
1 tbspn oil	50 gm onion (prepared weight)
2 tspn c41 tikka spice mix	30 gm green pepper (prepared weight)
½ tspn chilli powder	4 tbspn (60 ml) passata (see note 2)
½ tspn dried mint	1 portion c41 pre-cooked lamb
2 tspn tomato purée	¼ tspn salt
300 ml c46 curry base sauce (see note 1)

Preparation

Cut the onion into thin strips.
Deseed and thinly slice or, if preferred, chop the green pepper.

Cooking - 7½ min

Heat the oil in a suitable pan and fry the c41 tikka spice mix, chilli powder and mint, stirring constantly, for ½ min, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring for 1 min, adding a little c46 base sauce if needed to prevent drying.
Add the onion, green pepper, passata and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding a little c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked lamb, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(2) Chopped tomato could be used instead of passata, but the passata gives a deeper tomato flavour.

The main ingredients

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