Ingredients per serve



  • Lamb shoulder 1.2 kg
  • Oil 100.0 g

Curry Sauce


  1. Lamb

    • Dice lamb into 3 cm cubes. Fry in half the oil until browned. Remove.
  2. Curry Sauce

    • Chop onion. Heat remaining oil in a large pan. Add onion, cook for 5 minutes until golden then stir in spices and chilli. Cook for 1 minute before adding KNORR Mild Curry Paste. Cook for 2-3 minutes. 
    • Mix KNORR Beef Booster and KNORR Tomato Powder with 1 L of warm water, whisking until combined. Add to pan along with browned lamb. Simmer curry over low heat for 2-3 hours or until lamb is extremely tender.
  3. To Serve

    • Serve curry with steamed rice accompanied with a cucumber yoghurt raita.
  4. Tip

    • This curry is versatile enough that you can substitute lamb with beef or chicken.