C41 Lamb Lahori

Lahore is a town in the Punjab province of Pakistan near the Indian border and this is a moderately hot curry made with typical ingredients from the area. This is a very tasty lamb curry.


For 1 Continued...
1 tbspn oil 1 tspn hot chilli powder
50 gm onion (prepared weight) ½ tspn ground coriander
2 dry bay leaves ¼ tspn cinnamon
1 clove 1 portion precooked lamb
2 black peppercorns 15 gm red lentils
300 ml c41 curry base sauce 1 pinch salt
1 clove garlic ½ tomato
¼ tspn turmeric 1 tspn green chilli



  1. Heat the oil in a wok or heavy pan and cook the onion, bay leaf, powdered clove and peppercorns for 5 min adding a little c41 base sauce as needed after 2 min to prevent drying and burning.
  2. Stir in the garlic, turmeric, chilli powder, ground coriander and cinnamon and cook, stirring regularly, for 1 min, adding c41 base sauce as needed to prevent drying and burning.
  3. Reduce the heat to medium and add the lamb, cooked lentils, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding base sauce as needed to maintain the required sauce consistency.
  4. Stir in the tomato and green chilli and cook for 1 min.


  1. Serve with naan bread and garnish with a little 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.
The preparation stage
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The finished meal