Lamb Lahori
A takeaway-style lamb lahori 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
- 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 g2 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
Method
- 1
Boil water in a saucepan and fast boil the lentils for , drain and reserve.
- 2
Slice the onion.
- 3
De-seed and finely chop the chilli.
- 4
Crush the garlic.
- 5
Cut the half of tomato into 8 pieces.
- 6
Crush the bay leaves as finely as possible.
- 7
Crush the clove and peppercorns to a powder in a pestle and mortar.
- 8
Heat the oil in a suitable pan and cook the onion, bay leaf, powdered clove and peppercorns for adding a little c46 base sauce as needed after to prevent drying and burning.
- 9
Stir in the garlic, turmeric, chilli powder, ground coriander and cinnamon and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying and burning.
- 10
Reduce the heat to medium and add the lamb, cooked lentils, salt and 80 ml of c41 base sauce and cook, stirring regularly, for , adding c66 base sauce as needed to maintain the required sauce consistency.
- 11
Stir in the tomato and green chilli and cook for .
- 12
Serve with naan bread and garnish with a little freshly chopped coriander.