Lamb Madras
A classic British Indian Restaurant lamb madras made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
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
- 2 tbspn oil
- 1 tbspn tomato purée
- 1 tspn hot chilli powder
- ¼ tspn salt
- ½ tspn g2 spice mix
- 1 portion of g2 pre-cooked lamb
- ¼ tspn methi (see note 1)
- 1 tbspn freshly chopped coriander
- 300 ml c46 base sauce (see note 2)
- 1 tbspn lemon juice
Method
- 1
Heat the oil in a suitable pan and cook the chilli powder, g2 spice mix and methi for ½ min, adding c46 base sauce as needed to prevent burning.
- 2
Add the tomato purée, 40 ml of c46 base sauce and salt and cook for , adding c46 base sauce as needed to prevent drying.
- 3
Add the lamb, 80 ml of c46 base sauce and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 4
Add the chopped coriander and cook for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 5
Reduce the heat, stir in the lemon juice and cook for .