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Sauce stage 1

  • Sunflower oil 100 ml
  • Green cardamon 2 g
  • Cinnamon sticks 2 g
  • Cloves 1 g
  • Bay leaves 0.75 g
  • Urad dalwashed 3 g
  • Chana dal 5 g
  • Cumin seeds 3 g
  • Poppy seeds 7.5 g
  • Green Chilliespureed 5 g
  • Curry leaves 5 g
  • OnionsChopped 10mm 300 g
  • Salt 15 g
  • Ginger pureed 20 g
  • Garlic pureed 30 g
  • Chilli powder 3 g
  • Ground cumin 15 g
  • Ground coriander 20 g
  • Ground black pepper 4 g
  • Ground fennel 8 g
  • Black peppercornscrushed 15 g

Sauce stage 2

  • Leg of lamb trimmed of fatdiced 1.2 kg
  • TomatoesChopped 150 g
  • Tomato puree 25 g
  • Water 400 ml

To finish the curry

  • Coriander 20 g
  1. Sauce stage 1

    • Peel and roughly slice the ginger, garlic, chilli and onions then blend until smooth with a little water.
    • Heat the oil to smoking point then add the whole spices (cinnamon, clove, cardamom pods, bay leaves and the curry leaves and fry until they 'crackle', add the lentils and continue cooking until they are light brown in colour.
    • Add the cumin seeds, poppy seeds and curry leaves, cook for a further minute until they crackle. Add the onion puree and salt, cook until they begin to brown lightly.
    • Add the powder spices and black pepper, cook with a little water to prevent burning and cook until there is oil separation on the sides.
  2. Sauce stage 2

    • In a different pan, seal the lamb for 10 min. then add to the sauce along with the tomatoes, tomato puree, and water, bring back to the boil and allow to cook until lamb is tender and there is a little oil separation on the sides.
  3. To finish the curry

    • Chop the coriander and sprinkle over the curry.
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For the Marinade

For the sauce

To finish the curry

  • Coriander 20 g
  1. For the Marinade

    • Mix theKNORR Professional Garlic Puree and KNORR Professional Ginger Puree together with the lamb and allow to marinade for at least 2 hours. Puree the onions with a little water.
  2. For the sauce

    • Heat the oil to smoking point then add the curry leaves, black pepper, mustard seeds and fry for 1-2 min. Add in the onion puree and cook until they turn golden brown. Spoon in theKnorr Patak's Madras Create More Concentrated Sauce and water then mix well and bring to a simmer.
    • In a different pan seal the lamb for 10 min. then add to the sauce. Cook for 35-40 min. or until tender. Add a little more water if needed.
  3. To finish the curry

    • Chop the coriander and sprinkle over the curry.

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