C41 Lamb Jaipuri

Ingredients

For 1 Continued...
1 tbspn oil ¼ tspn salt
2 tspn c41 jaipuri spice mix 45 ml yogurt
½ tspn hot chilli powder 1 tbspn lime juice
300 ml c41 curry base sauce 1 tbspn fresh mint
1 portion pre-cooked lamb 1 tspn kewra water (optional)
  45 ml single cream (optional)

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and cook the c41 jaipuri spice mix and chilli powder for 15 - 30 seconds. Do not burn.
  2. Add 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding c41 base sauce as needed to prevent drying.
  3. Add the lamb, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, gradually adding c41 base sauce to maintain a thick sauce.
  4. Reduce the heat and stir in the yogurt, cream (if using), lime juice, mint and kewra water (if using) and leave for 1 min to heat through.

Serving

  1. Serve with rice and garnish with a little freshly chopped mint.

Notes

Not all of the c41 base sauce will likely be needed.
Kewra water, also known as screwpine, can be purchased from many supermarkets (eg ASDA) or Asian stores.
The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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