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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  • 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 1/2 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
  • 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.
  • Once cooked add all of the beef into the pan along with the stock and base and main sauce pouches. Add a good splash of water if you’re using a gel or cube of stock.
  • Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
  • Once done, stir in the white bits of the spring onion. If the mixture is too thick, loosen with a little boiling water.
  • 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.
  • Preheat the oven to 180ºC(Fan 160°/ Gas Mark 4).
  • Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
  • Top with lasagne sheets and then a 1/3 of the crème fraiche. Repeat with another layer of the meat, pasta and sour cream.
  • Repeat this one last time. (If your dish is large, you might only get two good layers).
  • 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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