Punjabi Slow Roasted Lamb Shoulder
Ingredients
For the makhani spiced lamb:
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Shoulder of lamb 1.2 kg
-
Water 500 ml
Preparation
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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.
