Smoky Sauce


Course: Main Course
Servings: 4
  • 500g Lamb cubed
  • 1 cup (250ml) milk
  • 1 cup (250ml) water or cream
  • 1 Tablespoon Oil
  • Salt & Pepper
  1. Heat the oil in a saucepan

  2. Season the lamb and add to the hot saucepan turning the meat regularly until browned all over.

  3. Remove the meat from the pan and use the same pan to reconstitute sauce as per instructions.

  4. Add meat back into the pan. Stir gently and simmer until meat is tender.

Recipe Notes

Serve with Basmati Rice, Yogurt, fresh coriander and steamed vegetables

Chef's tip: Simmer sauce uncovered until most of the juice evaporates. Serve in roti with plain yogurt