I work in ...

Continue

Content is being adapted
based on your type of business

+

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.

Sign up now to see the videos!

Create account

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!