C46 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 c46 curry base sauce (see note 1)
1 tspn ground coriander	1 tbspn tomato purée
½ tspn hot chilli powder	1 portion c41 pre-cooked 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 - 9 min

Heat the oil in a suitable 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 40 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding more c46 base sauce as needed to prevent drying.
Stir in the tomato purée.
Add the lamb, tomato, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding more c46 base sauce as needed to prevent drying and to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with freshly chopped coriander.

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.

The main ingredients

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