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Slow Cooked Lamb Shoulder Masala
Cooking Time 15.5 hours Minutes
Ingredients
12
Portions
4
Ingredients
12 Total- 50 g Country Range Tikka Masala Curry Paste
- 180 g Country Range Tikka Masala Sauce
- 50 g Country Range Natural Yogurt
- 50 g Country Range Creamery Butter Salted
- 10 g Country Range Flaked Almonds
- 30 ml Country Range UHT Dairy Whipping Cream
- 20 g Country Range Ground Almonds
- 200 g Country Range Chopped Tomatoes
- 200 g lamb shoulder, diced
- 1 onion, diced
- 180 ml water
- 1 tbsp coriander, chopped
Method
-
1
Step 1
Marinate the diced lamb in yogurt and tikka masala paste for 12 hours. -
2
Step 2
Place the diced lamb in a thick bottomed pan and fry in butter until light brown approximately 6 minutes. -
3
Step 3
Add the onions and keep stirring. -
4
Step 4
Add the tikka masala sauce, water and chopped tomatoes and simmer for 3 hours. -
5
Step 5
Add ground almonds and chopped coriander then season with salt. -
6
Step 6
Add the cream and simmer for 5 minutes. -
7
Step 7
Garnish with flaked almonds and serve with Country Range Easy Cook Basmati Rice.
Ingredients
12 Total- 50 g Country Range Tikka Masala Curry Paste
- 180 g Country Range Tikka Masala Sauce
- 50 g Country Range Natural Yogurt
- 50 g Country Range Creamery Butter Salted
- 10 g Country Range Flaked Almonds
- 30 ml Country Range UHT Dairy Whipping Cream
- 20 g Country Range Ground Almonds
- 200 g Country Range Chopped Tomatoes
- 200 g lamb shoulder, diced
- 1 onion, diced
- 180 ml water
- 1 tbsp coriander, chopped
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