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