Lamb tikka pizza masala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pizza base; approximately 30cm | |
| ; diameter | ||
| 300 | grams | Lamb stirfry |
| ½ | Onion; sliced finely | |
| 1 | can | Patak's Tikka Masala cooking sauce |
| 1 | tablespoon | Fresh chopped parsley or coriander |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Ambury Farm unsweetened yoghurt |
| 3 | tablespoons | Diced cucumber |
| 1 | teaspoon | Fresh chopped mint |
| Cotterill & Rouse Maharajah's chutney | ||
Directions
Place the pizza base on a lightly greased oven tray or terracotta tile.
Place the oil into a saut‚ pan and heat well.
Add the lamb stirfry and onion. Cook until lightly browned.
Add approximately 150g of the Tikka Masala cooking sauce and 2-3 tablespoons cold water. Mix well.
Add the parsley or coriander and simmer for 3-4 minutes.
Spoon onto the pizza base, then place into a 220 C oven for 20 minutes until crisp and golden.
Remove and slice.
Mix together the yoghurt, mint and cucumber, then drizzle a little over the pizza.
Serve with a spoonful of Maharajah's chutney.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.