C41 Lamb Sindhi

Sindi (Sindh) is a region in southwest Pakistan on the Indian border with Gujarat and Rajasthan.
This is a fairly hot BIR styled regional curry that has an unexpected but good flavour.

Ingredients

For 1	Continued...
1 tbspn oil	70 gm potato (prepared weight)
1 tspn c41 sindhi spice mix	¼ tspn salt
¼ - ½ tspn hot chilli powder	60 ml yogurt
1 tspn tomato purée	1 tbspn fresh mint
300 ml c41 curry base sauce	1 tbspn fresh coriander
1 portion precooked lamb	1 tspn anardana powder (see notes)
2 tspn green chilli

Preparation

Peel the potato, cut into approx ½ inch cubes and boil in salted water for 10 min.
Deseed and finely chop the green chilli.
Chop the fresh coriander and mint.

Cooking

Heat a wok or heavy pan over a high heat and cook the c41 sindhi spice mix and chilli powder for 15 - 30 seconds. Do not burn.
Add the tomato purée and cook, stirring with the back of a chef's spoon, for 1 min, adding a little c41 base sauce if needed to prevent burning.
Add the green chilli and 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding more c41 base sauce as needed.
Stir in the lamb, potatoes, salt and 80 ml c41 base sauce and cook, stirring regularly, for 3 - 4 min, adding more c41 base sauce as needed to maintain the required sauce consistency.
Turn the heat to low, stir in the yogurt, mint, coriander and anardana powder and cook for 1 min.

Serving

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

Notes

Not all of the c41 base sauce needs to be used.
Anardana is powdered pomegranate seeds and can be purchased at Asian stores or supermarkets.

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