Lamb Sharabi
A takeaway-style lamb sharabi 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
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn g2 punjabi spice mix
- 1 tspn tomato purée
- ½ tspn hot chilli powder
- 3 tbspn chopped tomato
- ¼ tspn turmeric
- 1 tspn green chilli
- ¼ tspn paprika
- 50 gm red, yellow or green pepper
- ½ tspn ginger
- ¼ tspn salt
- ½ tspn garlic
- 1 portion g2 pre-cooked lamb
- 1 tbspn whisky
Method
- 1
Finely chop the ginger.
- 2
Finely chop the garlic.
- 3
Chop the green chilli.
- 4
Roughly chop the pepper.
- 5
Heat the oil in a suitable pan and fry the c41 punjabi spice mix, chilli powder, turmeric and paprika, stirring, for ½ min .
- 6
Add the ginger and garlic and cook, stirring, for .
- 7
Add the whisky (it will spit) and cook, stirring, for .
- 8
Add 80 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying.
- 9
Add the tomato purée, chopped tomato, green chilli, red/yellow/green pepper, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying.
- 10
Add the c41 pre-cooked lamb and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Serve with rice and garnish with a little freshly chopped coriander.