C41 Lamb Madras

Ingredients

For 1 Continued...
2 tbspn oil 1 tbspn tomato purée
1 tspn hot chilli powder ¼ tspn salt
½ tspn c41 spice mix 1 portion of precooked lamb
¼ tspn methi 1 tbspn freshly chopped coriander
300 ml c41 base sauce, (see also C41 quick base sauce) 1 tbspn lemon juice

Cooking

  1. Heat the oil in a wok or heavy pan and cook the chilli powder, c41 spice mix and methi for ½ min, adding c41 base sauce as needed to prevent burning.
  2. Add the tomato purée, 40 ml of c41 base sauce and salt and cook for 1 min, adding c41 base sauce as needed to prevent drying.
  3. Add the lamb, 80 ml of c41 base sauce and cook, stirring regularly, for 3 min adding more c41 base sauce as needed to prevent drying.
  4. Add the chopped coriander and cook for 1 min gradually adding the remaining c41 base sauce.
  5. Reduce the heat, stir in the lemon juice and cook for 1 min.

Serving

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

Notes

Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.
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The preparation stage
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The finished meal
Dish

Methi
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