Luscious slow cooked lamb shoulder is made even more delicious if marinated in Knorr Patak’s Tandoori Paste before cooking. The subtle smoky flavour of the lamb, once cooked, is complemented by serving with a fragrant Knorr Patak’s Tikka Masala Sauce.
Ingredients per serve
Method
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Greek style yoghurt 100.0 g
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Oil 100.0 ml
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Lamb shoulders (2kg) 2.0 x
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Cream 200.0 ml
Serving Suggestion
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Grilled Vegetables, To Serve
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Garden Salad, To Serve
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Minted Yoghurt, To Serve
Preparation
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Method
- Combine Knorr Patak’s Tandoori Paste, yoghurt and oil. Spread over lamb and marinate for several hours or overnight.
- Place lamb in large baking trays and cover well with foil. Cook 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.
- Meanwhile heat Knorr Patak’s Tikka Masala Sauce in a large saucepan over medium heat. Simmer for 5 minutes then stir in cream and simmer until slightly reduced.
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Serving Suggestion
- Serve lamb with tikka masala sauce, accompanied with grilled vegetables, garden salad and minted yoghurt.
