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

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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