C46 Lamb Bengali

This is a hot, slightly sweet and sour curry that uses ingredients typical of Bengal. The addition of fried potatoes is a nice touch and not untypical of this region of India.
It is probably too complex to be found in most Indian restaurants and is more representative of a traditional recipe, but cooked in a BIR style.

Ingredients

For 1	Continued...
1 tbspn oil	1 portion c41 pre-cooked lamb
50 gm onion (prepared weight)	¼ tspn salt
300 ml c46 curry base sauce (see note 1	200 gm potato (prepared weight)
1 tspn tomato purée	1 tbspn tamarind juice (see note 2)
1½ tspn hot chilli powder	1 tspn sugar
¾ tspn turmeric	1 tspn red chilli
¼ heaped tspn ground cumin	1 tbspn fresh coriander
¼ heaped tspn ground coriander	½ tspn garam masala

Preparation

Chop the onion.
Deseed and finely chop the red chilli.
Break up enough of the dry tamarind block to fill a tablespoon and put in a small bowl. Just cover with a little boiling water, mash lightly and leave to soak for 15 min. Then press through a sieve to remove any seeds.
Peel the potato and cut into 1 cm cubes. Boil in salted water until just cooked, drain, sprinkle with a little salt and allow to dry.
Fry the potato until nice and brown in a little oil, then tip onto kitchen paper, dust with a little salt and reserve.
Chop the fresh coriander.

Cooking - 10 min

Heat the oil in a suitable pan and cook the onions for 2 min.
Stir in the tomato purée and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to prevent drying.
Stir in the chilli powder, turmeric, cumin and ground coriander and cook, stirring, for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Stir in the 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 required sauce consistency.
Reduce the heat and stir in 1 tbspn of tamarind juice, sugar, red chilli, garam masala and fresh coriander and cook for about 1 min to heat through.

Serving

Serve with rice and garnish with a little freshly chopped coriander, topped with a little fried potato.
Add the rest of the fried potato as you eat the meal (keeps potato crisp).

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) Tamarind can be purchased in various forms and the one used here is in compressed block form (see pic) and can be purchased from many supermarkets or any Asian store.
The Tamarind is used as a souring agent and other forms of it can be used.

The main ingredients

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The finished meal

Tamarind

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