Lamb Ambala
A takeaway-style lamb ambala with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 tbspn oil
- 50 gm onion (prepared weight)
- 2 tspn g2 tikka spice mix
- 30 gm green pepper (prepared weight)
- ½ tspn chilli powder
- 4 tbspn (60 ml) passata (see note 2)
- ½ tspn dried mint
- 1 portion g2 pre-cooked lamb
- 2 tspn tomato purée
- ¼ tspn salt
- 300 ml c46 curry base sauce (see note 1)
Method
- 1
Cut the onion into thin strips.
- 2
Deseed and thinly slice or, if preferred, chop the green pepper.
- 3
Heat the oil in a suitable pan and fry the c41 tikka spice mix, chilli powder and mint, stirring constantly, for ½ min , adding a little c46 base sauce if needed to prevent drying and burning.
- 4
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring for , adding a little c46 base sauce if needed to prevent drying.
- 5
Add the onion, green pepper, passata and 80 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if needed to prevent drying.
- 6
Add the c41 pre-cooked lamb, 80 ml of c46 base sauce and salt and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Serve with rice and garnish with a little freshly chopped coriander.