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For the Marinade:

  • Leg of lambor mutton, diced 1000 g
  • Plain yoghurtfull fat 200 ml
  • Red Chillies 100 g
  • Chilli powder 30 g
  • Turmeric 5 g

For the Curry Base:

  • Rapeseed oil 100 ml
  • Black cardamon 5 g
  • Green cardamon 7 g
  • Cumin seeds 5 g
  • Cinnamon sticks 10 g
  • Onionsdiced 250 g

For the Curry:

  • Garlic 60 g
  • Water 600 ml
  • Ground coriander 10 g
  • Garam masala 10 g
  • Cloves 5 g
  • Black peppercorns 2 g
  • Ground cumin 10 g
  1. For the Marinade:

    • Mix the yoghurt, finely chopped red chillis ,chilli powder and turmeric together with the diced lamb and marinade for 2 hours.
  2. For the Curry Base:

    • Heat the oil in a suitable pan and fry the Whole spices and seeds until they crackle.
    • Add the onions and cook until brown.
  3. For the Curry:

    • Add the garlic and remaining curry spices, cook out for 3-4 min. making sure not to burn the spices, add 100ml water and cook until all the water is evaporated.
    • Remove the lamb from the marinade.
    • Take the pan off the heat and whisk in the yoghurt marinade.
    • Add the lamb, place the pan back on the heat and brown.
    • Add the water and cook on a low heat until the lamb reaches core temperature and is tender.
    • Season to taste and serve.
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For the Marinade:

For the Curry Base:

For the Curry:

  • Water 600 ml
  1. For the Marinade:

    • Mix the yoghurt, chilli puree, chopped chillies and turmeric together with the diced lamb and marinade for 2 hours.
  2. For the Curry Base:

    • Heat the oil in a suitable pan and fry the whole spices and seeds until they crackle.
    • Add the onions and cook until brown.
    • Add the garlic paste and KNORR Pataks Rogan Josh paste and 100ml water and cook until all the water is evaporated.
  3. For the Curry:

    • Remove the lamb from the marinade.
    • Take the pan off the heat and whisk in the yoghurt marinade.
    • Add the lamb, place the pan back on the heat and brown.
    • Add the remaining water and cook on a low heat until the lamb reaches core temperature and is tender.
    • Season to taste and serve.