Lamb Curry
This lamb curry was developed alongside Peter Liptak, one of MHA's chef trainers for their "Spice of Life" event. Peter used goat on the day so you can swap out the lamb to give your residents an adventurous option.
Ingredients
For the Lamb Curry:
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Red onions 500 g
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Vegetable oil 100 ml
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Shoulder of lamb 850 g
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Tinned tomatoes 400 g
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Water 500 ml
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Kidney beans canned in water 400 g
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Lemon juice 20 ml
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Coriander 10 g
Preparation
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For the Lamb Curry:
- Place the onion in a food processor and blend to a puree.
- In a pan add the oil and the onion and fry until lightly coloured.
- To the pan add in the KNORR Patak's Rogan Josh Paste and cook for 5 minutes adding a little water to stop the spices from sticking.
- Add in the diced lamb shoulder and brown the meat evenly.
- To the pan add in the tinned Chopped tomatoes,KNORR Roast Beef Paste Bouillon, water, KNORR ProfessionalGarlicPuree, KNORR Professional GingerPuree thenbring to a gentle simmer.
- Cook for 2-3 hours with the lid on.
- To finish the dish stir in theKNORR Gravy Granules anddrained kidney beans and allowsimmer for 5 minutes. Stir through the lemon juice and chopped coriander before serving.
