C46 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 c46 curry base sauce (see note 1)	1 tbspn fresh coriander
1 portion c41 pre-cooked lamb	1 tspn anardana powder (note 2)
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 - about 8 min

Heat a suitable 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 c46 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 c46 base sauce as needed.
Stir in the lamb, potatoes, salt and 80 ml c46 base sauce and cook, stirring regularly, for 3 - 4 min, adding more c46 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

(2) 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.
(2) Anardana is powdered pomegranate seeds and can be purchased at Asian stores or supermarkets.

The main ingredients

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