Lasagne with an Indian twist
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Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.
Classic Butter Chicken
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Ingredients
  • 2 packs of The Spice Tailor Classic Butter Chicken
  • 1 tbsp vegetable oil
  • 400g lean ground beef
  • ½ beef stock cube, gel or 150ml beef stock
  • Salt and ½ tsp freshly ground black pepper to taste
  • 300ml crème fraiche/sour cream
  • 1 large spring onion, finely sliced
  • 1 tsp of corn flour
  • Fresh lasagne sheets
  • 100g parmesan or other full flavoured hard yellow cheese, grated
Method
  1. Using a large frying pan, brown the beef in two batches, using half the oil for each batch. Make sure you break up any large clumps.
  2. Once cooked add all of the beef into the pan along with the stock, and both the base and main sauces. Add a good splash of water if you’re using a gel or cube of stock.
  3. Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
  4. Once done, stir in the white bits of the spring onion. If the mixture is too thick, loosen with a little boiling water.
  5. Mix the crème fraiche, spring onion greens, corn flour and a splash of water to loosen to a creamy pouring consistency. Season lightly with salt and pepper.
  6. Preheat the oven to 180º C (Fan 160° / Gas Mark 4).
  7. Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
  8. Top with lasagne sheets and then a 1/3 of the crème fraiche. Repeat with another layer of the meat, pasta and sour cream.
  9. Repeat this one last time. (If your dish is large, you might only get two good layers).
  10. Top with a good scattering of the cheese. Bake for 20-30 minutes until hot all the way through and a golden crisp topping.
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