Yield: 4 servings
|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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