Slow Cooked Lamb Shoulder with Korma Sauce
This dish is just as easy to cook as a traditional lamb roast but with a great twist on the all-time favourite. A mild curry-flavoured crust on the lamb adds interest and Knorr Patak’s Korma Sauce makes for a perfect sauce. Great served with mashed potatoes and steamed veggies or steamed rice.
Ingredients per serve
Slow Cooked Lamb Shoulder with Korma Sauce
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€1.96
Method
KNORR Patak's Mild Curry Paste 1.05 kg
/g
300.0 g
0%
Oil
/ml
50.0 ml
0%
Lamb shoulders (2kg)
/x
2.0 x
0%
Water
/ml
200.0 ml
0%
Water (for mash)
/ml
550.0 ml
0%
KNORR Potato Flakes GF 4kg
/g
130.0 g
0%
Milk
/ml
250.0 ml
0%
KNORR Patak's Korma Sauce 2.2 L
/ml
400.0 ml
0%
Serving Suggestion
Steamed Vegetables, To Serve
/
0.0
0%
Tomato Coriander Raita, To Serve
/
0.0
0%
/
Method
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Oil 50.0 ml
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Lamb shoulders (2kg) 2.0 x
-
Water 200.0 ml
-
Water (for mash) 550.0 ml
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Milk 250.0 ml
Serving Suggestion
-
Steamed Vegetables, To Serve
-
Tomato Coriander Raita, To Serve
Preparation
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Method
- Combine Knorr Patak’s Mild Curry Paste and oil and spread all over lamb shoulders. Place lamb in large baking trays. Marinate for several hours.
- Cook lamb shoulders, covered well with foil, in a combi oven at 160°C for 4-5 hours. Uncover, increase heat to 180°C and cook for further 30 minutes until well browned. Remove and allow to cool slightly before roughly shredding the meat off the bone. Set aside.
- In a pot, bring water and salt to the boil. Once boiled remove from heat and add in the milk and Knorr Potato Flakes. Whisk until combined, sit for 2 minutes then whisk again.
- Meanwhile heat Knorr Patak’s Korma Sauce and water in a large saucepan over medium heat. Simmer for 5 minutes until slightly reduced.
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Serving Suggestion
- Serve vegetables, potato mash and tomato coriander raita.
