Lamb Masala
Restaurant-quality lamb masala using the BIR method — deep flavour from base sauce, cooked to order in 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
- 1 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 1½ tspn g2 garam spice mix
- 2 tspn tomato purée
- 1½ tspn hot chilli powder
- 1 portion g2 pre-cooked lamb
- 60 gm red, green or yellow pepper
- 1 tbspn fresh coriander
- ¼ tspn salt
Method
- 1
Deseed and chop the pepper.
- 2
Chop the coriander.
- 3
Heat a suitable pan over a high heat and cook the c41 garam spice mix and chilli powder for 15 - , do not burn.
- 4
Stir in the red, green or yellow pepper, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed.
- 5
Add the tomato purée and stir, using the back of the chefs spoon, for (add more c46 base sauce if needed).
- 6
Stir in the lamb and 80 ml of c46 base sauce and cook, stirring regularly, for 3 or , adding more c46 base sauce as needed to maintain the required sauce consistency.
- 7
Turn heat to low, stir in the coriander and leave for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.