Lamb Jaipuri
A takeaway-style lamb jaipuri with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) ยท 10 minutes ยท Easy
Key ingredients
ยฝ of a 415 gm tin french onion soup (200 ml) ยท 1 tin (400 gm) tomato soup ยท 1 tbspn oil ยท ยฝ tspn salt ยท 1ยฝ tspn garlic granules ยท 1ยฝ tspn ground coriander ยท +2 more
Ingredients
- 1 tbspn oil
- ยผ tspn salt
- 2 tspn g2 jaipuri spice mix
- 45 ml yogurt
- ยฝ tspn hot chilli powder
- 1 tbspn lime juice
- 300 ml c46 curry base sauce (see note 1)
- 1 tbspn fresh mint
- 1 portion g2 pre-cooked lamb
- 1 tspn kewra water (optional) (see note 2)
- 45 ml single cream (optional)
Method
- 1
Chop the mint.
- 2
Heat the oil in a suitable pan and cook the c41 jaipuri spice mix and chilli powder for 15 - . Do not burn.
- 3
Add 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 4
Add the lamb, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , gradually adding c46 base sauce to maintain a thick sauce.
- 5
Reduce the heat and stir in the yogurt, cream (if using), lime juice, mint and kewra water (if using) and leave for to heat through.
- 6
Serve with rice and garnish with a little freshly chopped mint.