C41 Lamb Sharabi

Sharabi can be translated as Alcohol or Alcoholic and refers to the whisky element of this recipe. Alcohol is rarely found in BIR (British Indian Restaurant) menus, but several Scottish restaurants do offer them. This recipe has been constructed from the descriptions of the dish from several restaurant menus.
It is a very differently flavoured curry due to the Punjabi blend of spices which are typical of the Punjab regions of North East Pakistan and North West India.

Ingredients

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1 tbspn oil 300 ml c41 curry base sauce
1 tspn c41 punjabi spice mix 1 tspn tomato purée
½ tspn hot chilli powder 3 tbspn chopped tomato
¼ tspn turmeric 1 tspn green chilli
¼ tspn paprika 50 gm red, yellow or green pepper
½ tspn ginger ¼ tspn salt
½ tspn garlic 1 portion precooked lamb
1 tbspn whisky  

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and fry the c41 punjabi spice mix, chilli powder, turmeric and paprika, stirring, for ½ min.
  2. Add the ginger and garlic and cook, stirring, for 30 seconds.
  3. Add the whisky (it will spit) and cook, stirring, for 30 seconds.
  4. Add 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding more c41 base sauce as needed to prevent drying.
  5. Add the tomato purée, chopped tomato, green chilli, red/yellow/green pepper, 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.
  6. Add the lamb and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency.

Serving

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

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The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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