C41 Lamb Bhuna
Ingredients
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| 1 tbspn oil | 1 tspn ginger |
| 50 gm onion (prepared weight) | 1 tspn garlic |
| 1 tspn medium curry powder | 300 ml C41 curry base sauce |
| 1 tspn ground coriander | 1 tbspn tomato purée |
| ½ tspn hot chilli powder | 1 portion precooked lamb |
| 4 green cardamom pods | 1 small tomato |
| 60 gm green pepper (prepared weight) | ½ tspn salt |
| 1 tspn green chilli |
Preparation
- Chop the onion.
- Deseed the green pepper and chop into 1 inch squares.
- Finely chop the green chilli (remove seeds as you prefer).
- Finely chop the ginger.
- Finely chop the garlic.
- Deseed the cardamom pods and crush in a pestle and mortar.
- Chop the tomato into 8 pieces.
Cooking
- Heat the oil in a wok or heavy pan and cook the onion, stirring occasionally, for 3 min.
- Add the curry powder, ground coriander, chilli powder and ground cardamom and cook, stirring, for 1 min.
- Add the green pepper, green chilli, ginger, garlic and 80 ml of C41 base sauce and cook, stirring regularly, for 2 min, adding more c41 base sauce as needed to prevent drying.
- Stir in the tomato purée.
- Add the lamb, tomato, salt and 80 ml of C41 base sauce and cook, stirring regularly, for 3 min, adding more c41 base sauce as needed to prevent drying and to maintain the desired sauce consistency.
Serving
- Serve with rice and garnish with freshly chopped coriander.
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