Pathia

Lamb Pathia

Curry with lemon and tomato sauce 

Heat Range – Hot

350ml of heated mild base sauce
60ml of Sunflower oil
2 tablespoons of chopped cilantro/coriander
1/2 teaspoon of coconut powder 

Stage 1 Ingredients

1/4 teaspoon of aromatic salt
2 tablespoons of finely chopped onion (1mm pieces or less)
1 teaspoon of finely chopped mixed red and green peppers (1mm or less) 

Stage 2 Ingredients 

2 teaspoons of garlic paste
1 tablespoon of tomato paste
1 tablespoon of mild base mix powder
1 teaspoon of chilli powder
1 teaspoon of tandoori masala powder
Pinch of red food colouring powder 

Stage 3 Ingredients 

10 pieces of pre-cooked lamb
1 tablespoon of lemon juice
1 teaspoon of white sugar 

Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested that you have one ring turned full on and one ring on medium.

1. The gas or electric on one ring turned full up.

2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.

3. Quickly add in the order listed the stage 1 ingredients. Very quickly and in a circular motion press the back of the chef’s spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 10 seconds, as you will see the onions starting to change colour. Remove from heat.

4. Then quickly add the stage 2 ingredients. Place back on heat. The spices again are pressed into the pan as before and scraped across the pan with the edge of the spoon which will stop them sticking. This is to fuse the ingredients. Do this for about 10 seconds. Be very careful not to burn.

5. Remove from the heat and add 200 ml of mild heated base sauce/gravy and stir in. Return to the heat and keep stirring until the sauce bubbles. Reduce heat to medium.

6. Add the stage 3 ingredients, stirring continuously to avoid sticking. Ensure the lamb is fully heated through. At approximately 5 minutes (cooker dependent) add a tablespoon of chopped coriander leaves and stir again.

7. Add the remaining mild base sauce and stir in and cook for 1 minute.

8. Remove the pan from the heat and rest for 30 seconds. Garnish with another tablespoon of chopped coriander leaves and the coconut powder and serve.