| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Pizza base; approximately 30cm |
|
|
; diameter |
| 300 |
g |
Lamb stirfry |
| 1/2 |
|
Onion; sliced finely |
| 1 |
cn |
Patak's Tikka Masala cooking sauce |
| 1 |
tb |
Fresh chopped parsley or coriander |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Ambury Farm unsweetened yoghurt |
| 3 |
tb |
Diced cucumber |
| 1 |
ts |
Fresh chopped mint |
|
|
Cotterill & Rouse Maharajah's chutney |
INSTRUCTIONS
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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