Lamb Sindhi
A takeaway-style lamb sindhi 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
- 70 gm potato (prepared weight)
- 1 tspn g2 sindhi spice mix
- ¼ tspn salt
- ¼ - ½ tspn hot chilli powder
- 60 ml yogurt
- 1 tspn tomato purée
- 1 tbspn fresh mint
- 300 ml c46 curry base sauce (see note 1)
- 1 tbspn fresh coriander
- 1 portion g2 pre-cooked lamb
- 1 tspn anardana powder (note 2)
- 2 tspn green chilli
Method
- 1
Peel the potato, cut into approx ½ inch cubes and boil in salted water for .
- 2
Deseed and finely chop the green chilli.
- 3
Chop the fresh coriander and mint.
- 4
Heat a suitable pan over a high heat and cook the c41 sindhi spice mix and chilli powder for 15 - . Do not burn.
- 5
Add the tomato purée and cook, stirring with the back of a chef's spoon, for , adding a little c46 base sauce if needed to prevent burning.
- 6
Add the green chilli and 80 ml of c41 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed.
- 7
Stir in the lamb, potatoes, salt and 80 ml c46 base sauce and cook, stirring regularly, for 3 - , adding more c46 base sauce as needed to maintain the required sauce consistency.
- 8
Turn the heat to low, stir in the yogurt, mint, coriander and anardana powder and cook for .
- 9
Serve with rice and garnish with a little freshly chopped mint and coriander.