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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KNORR Gluten Free Roast Beef Paste Bouillon 1kg 20 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.
