C41 Lamb Bhuna
Ingredients
For 1 |
Continued... |
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.
I'd like to know if you enjoyed this so please email
admin@cook4one.co.uk – also feel free to ask for help.