Lamb tikka pizza masala

Yield: 4 servings

Measure Ingredient
1 \N Pizza base; approximately 30cm
\N \N ; diameter
300 grams Lamb stirfry
½ \N 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
\N \N Cotterill & Rouse Maharajah's chutney

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.

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