C46 Lamb Lahori

Lahore is a town in the Punjab province of Pakistan near the Indian border and this is a moderately hot curry made with typical ingredients from the area. This is a very tasty lamb curry.

Ingredients

For 1	Continued...
1 tbspn oil	1 tspn hot chilli powder
50 gm onion (prepared weight)	½ tspn ground coriander
2 dry bay leaves	¼ tspn cinnamon
1 clove	1 portion c41 pre-cooked lamb
2 black peppercorns	15 gm red lentils
300 ml c46 curry base sauce	1 pinch salt
1 clove garlic	½ tomato
¼ tspn turmeric	1 tspn green chilli

Preparation

Boil water in a saucepan and fast boil the lentils for 10 min, drain and reserve.
Slice the onion.
De-seed and finely chop the chilli.
Crush the garlic.
Cut the half of tomato into 8 pieces.
Crush the bay leaves as finely as possible.
Crush the clove and peppercorns to a powder in a pestle and mortar.

Cooking - 10 min

Heat the oil in a suitable pan and cook the onion, bay leaf, powdered clove and peppercorns for 5 min adding a little c46 base sauce as needed after 2 min to prevent drying and burning.
Stir in the garlic, turmeric, chilli powder, ground coriander and cinnamon and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Reduce the heat to medium and add the lamb, cooked lentils, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c66 base sauce as needed to maintain the required sauce consistency.
Stir in the tomato and green chilli and cook for 1 min.

Serving

Serve with naan bread 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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