C41 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
½ tspn dried mint 1 portion pre-cooked lamb
2 tspn tomato purée ¼ tspn salt
300 ml c41 curry base sauce  

Preparation

Cooking

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

Serving

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

Notes

Chopped tomato could be used instead of passata, but the passata gives a deeper tomato flavour.


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The main ingredients
ingredients
Enlarge image

The finished meal
Dish
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