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For the curry:

  • Sunflower oil 25 ml
  • Onionsprepared and diced 400 g
  • Leg of lambdiced 1 kg
  • Water 500 ml
  • Coriander washed and chopped 40 g
  • Mintwashed and chopped 20 g
  • MEADOWLAND Double 1L 50 ml
  • Low fat plain yoghurt 50 ml
  1. For the curry:

    • Peel and slice the onions. Make a puree with the coriander, mint and cream then chill until needed.
    • Heat the oil then add the onions and cook for 12-15 min. on a low heat then add the lamb and continue to cook for a further 5-6 min. allow the lamb to brown.
    • Add the KNORR Pataks Balti Concentrated Sauce, water and bring to the boil then reduce to a simmer and cook for 40-45 min. or until thoroughly cooked and tender.
    • Before serving, remove from the heat, add in the coriander puree, and stir thorough. Remove from heat and add in the yoghurt.
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