C46 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

For 1	Continued...
1 tbspn oil	300 ml c46 curry base sauce (see note 1)
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 c41 pre-cooked lamb
1 tbspn whisky

Preparation

Finely chop the ginger.
Finely chop the garlic.
Chop the green chilli.
Roughly chop the pepper.

Cooking - 9½ min

Heat the oil in a suitable pan and fry the c41 punjabi spice mix, chilli powder, turmeric and paprika, stirring, for ½ min.
Add the ginger and garlic and cook, stirring, for 30 seconds.
Add the whisky (it will spit) and cook, stirring, for 30 seconds.
Add 80 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding more c46 base sauce as needed to prevent drying.
Add the tomato purée, chopped tomato, green chilli, red/yellow/green pepper, 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.
Add the c41 pre-cooked lamb and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little 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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