Punjabi Slow Roasted Lamb Shoulder

Name: Punjabi Slow Roasted Lamb Shoulder
Yield: 10
Ingredients: 1.2kg Shoulder of lamb; 500.0ml Water; 250.0g Knorr Professional Patak's Tikka Masala Paste 1.1kg

Punjabi Slow Roasted Lamb Shoulder – recipe

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For the makhani spiced lamb:

Shoulder of lamb 1.2 kg
Water 500.0 ml
Knorr Professional Patak's Tikka Masala Paste 1.1kg 250.0 g

Knorr Professional Patak's Tikka Masala Paste 1.1kg

Product Specification

Main courses

Lamb

Indian

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Preparation

For the makhani spiced lamb:
- Place the lamb shoulder into a deep tray. Season with salt and pepper.
- Rub on the KNORR Patak'sTikka MasalaPaste.
- Pour the water into the base of the tray.
- Cover the lamb with a sheet of greaseproof paper and then cover again with foil.
- Cook at 140c for 4-5 hours or until the meat is falling from the bone.
- Remove the meat from the oven and take out of the tray.
- Pull the meat, removing any large pieces of fat from the lamb.
- Add in a little of the cooking liquid to keep it moist.
- Keep hot to serve.