Ingredients per serve
Tip
-
Lamb shoulder 1.2 kg
-
Oil 100.0 g
-
Onion 250.0 g
-
Cardamom pods 10.0 x
-
Garlic, chopped 10.0 g
-
Ginger, grated 10.0 g
-
Red chilli 10.0 g
Preparation
-
Lamb
- Dice lamb into 3 cm cubes. Fry in half the oil until browned. Remove.
-
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.
-
To Serve
- Serve curry with steamed rice accompanied with a cucumber yoghurt raita.
-
Tip
- This curry is versatile enough that you can substitute lamb with beef or chicken.
