This dish is a restaurant invention and seems to have been created for the macho, lager drinking, late Friday night Indian restaurant visitor. This dish will never be remembered for its great culinary discipline and should be relegated to the battlefield and used as an incendiary devise.

Ingredients:

4 tablespoon Oil
Few pieces Finely sliced red/green pepper
3 teaspoons Tomato puree
2 teaspoons Special Spice Mixture
4 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1 tablespoon Chopped coriander leaves

Directions:

Heat the oil and add the pepper pieces, as it starts to sizzle add the tomato puree, special spice mixture, chilli powder, fenugreek leaves and salt. Stir fry for a few seconds.

Add the basic curry sauce and cook on a medium heat for about three minutes. Add the cooked lamb and allow to heat thoroughly. Add the chopped coriander leaves and serve.