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Slow Cooked Lamb Shoulder with Korma Sauce
Slow Cooked Lamb Shoulder with Korma Sauce – Recipe

This simple twist on a traditional lamb roast adds an Indian flavour dimension with KNORR Patak's Korma Sauce. Serve with mashed potatoes and veggies, or steamed rice.

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Ingredients per serve

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What you need

This simple twist on a traditional lamb roast adds an Indian flavour dimension with KNORR Patak's Korma Sauce. Serve with mashed potatoes and veggies, or steamed rice.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb

    • Combine KNORR Patak's Mild Curry Paste and oil. Spread all over lamb shoulders and marinate the lamb in large baking trays for several hours.
    • Cover the trays with foil and cook the lamb in a combi oven at 160°C for 4–5 hours.
    • Uncover, increase the heat to 180°C, and cook for a further 30 minutes until well browned.
    • Remove and allow to cool slightly before roughly shredding the meat off the bone. Set aside.

  3. Mash

    • Bring water and salt to a boil in a pot. Once boiling, remove from heat.
    • Add milk and KNORR Potato Flakes, whisking to combine.
    • Let it sit for 2 minutes, then whisk again. Set aside.

  4. Korma Sauce

    • In a large saucepan, warm up KNORR Patak's Korma Sauce and water over medium heat.
    • Simmer for 5 minutes until slightly reduced.

  5. To Serve

    • Place the lamb on a bed of mash and top off with korma sauce.
    • Serving suggestion: Add sides of steamed vegetables and tomato coriander raita.
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