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For the sauce:

  • Vegetable oil 20 ml
  • Black peppercorns 1 g
  • Green cardamon 1 g
  • Cloves 1 g
  • Red Chillies 15 g
  • Cinnamon sticks 5 g
  • Onions 250 g
  • Ginger 25 g
  • Garlic 20 g
  • Tomato puree 20 g
  • Fennel seeds 5 g
  • Coriander seeds 5 g
  • Chilli powder 5 g
  • Garam masala 5 g
  • Tinned tomatoes 100 g
  • Plain yoghurt 100 ml

For the lamb

  • Water 500 ml
  • Lamb shanks 880 g

To finish the curry:

  • Coriander 10 g
  1. For the sauce:

    • Blend the garlic cloves and ginger with a tablespoon of water to a fine paste, in a food processor.
    • Heat the oil in a large pan over a medium heat. Add the black peppercorns, cardamom pods, cloves, red chillies, cinnamon and fry for 1-2 min.
    • Add the chopped onion and gently fry for 8-10 min., until golden-brown then add the garlic, ginger and tomato paste and cook for 2-3 min.
    • Stir in the spices, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 min., or until the sauce has almost completely reduced.

  2. For the lamb

    • Seal the lamb in a seperate pan then add to the sauce along with the water and bring the mixture to the boil, then reduce the heat to a simmer and simmer for approx. 2 hours or until the lamb is tender.
  3. To finish the curry:

    • Stir in the chopped coriander and serve with plain or pilau rice.

For the marinade

For the sauce

  • Vegetable oil 20 ml
  • Green cardamon 1 g
  • Black cardamon 1 g
  • Cumin seeds 1 g
  • Cloves 1 g
  • Cinnamon sticks 2 g
  • Tinned tomatoes 200 g
  • Onions 250 g
  • Water 200 ml

For the Curry

  • Green cardamon powder 1 g
  • Garam masala 1 g
  • Coriander 10 g
  1. For the marinade

    • Puree the ginger and garlic in a little water then mix with the half the yoghurt, half the KNORR Patak's Rogan Josh Paste and pour over the lamb.
  2. For the sauce

    • Heat the oil to smoking point then add the spices allowing to crackle then add the onions and cook until browned lightly.
    • Add the remaining Rogan Josh paste and half the water and cook for 3-4 min. then add the remaining water then add the tomatoes and bring to a simmer for 10min.
  3. For the Curry

    • Seal the lamb in a separate pan then add to the sauce and simmer for 1-1 ½ hours or until the lamb is tender.
    • Mix into the remaining yoghurt with cardamom powder, garam masala and fresh coriander, then portion out the curry and drizzle over the yoghurt.

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