A fairly hot, spicy standard Indian restaurant dish which is served in a hot and sour, tasty gravy.

Ingredients:

4 tablespoon Oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Tomato puree
1 teaspoon Special Spice Mixture
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves (soak in water for a few mins before adding)
2 pinches Salt
1 Garlic clove, finely chopped
4 tablespoons Basic Curry Sauce
Wedge Lemon or 1 tbs juice
1 portion Lamb (pre cooked)
1 tablespoon Ground Almonds
1/2 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 30 seconds.

Add the chopped garlic and stir fry for a further 30 seconds. Add the basic curry gravy and lemon. Cook on a medium heat for about two minutes.

Add the cooked lamb and ground almonds. Allow to heat thoroughly. Add the chopped coriander leaves and serve.