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  1. Inspiring food service recipes for Australia

Slow Cooked Tandoori Lamb Shoulder with Tikka Masala Sauce

Slow Cooked Tandoori Lamb Shoulder with Tikka Masala Sauce – Recipe

A marinade with KNORR Patak's Tandoori Paste as a base helps to add depth of flavour and further tenderise the lamb shoulder. Once cooked, the subtle, smoky flavour of the lamb is complemented by fragrant KNORR Patak's Tikka Masala Sauce.

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Ingredients per serve

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What you need

A marinade with KNORR Patak's Tandoori Paste as a base helps to add depth of flavour and further tenderise the lamb shoulder. Once cooked, the subtle, smoky flavour of the lamb is complemented by fragrant KNORR Patak's Tikka Masala Sauce.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Tandoori Lamb

    • Combine KNORR Patak's Tandoori Paste, Greek yoghurt, and some oil. Spread the mix over the lamb shoulders and allow to marinate for several hours or overnight.
    • Place the lamb in large baking trays and cover well with foil. Cook in a combi oven at 160°C for 4–5 hours.
    • Uncover the lamb, increase the oven heat to 180°C, and cook for further 30 minutes until well browned.
    • Remove from heat and allow to cool slightly before roughly shredding the meat off the bone. Set aside.

  3. Tikka Masala Sauce

    • Heat up KNORR Patak's Tikka Masala Sauce in a large saucepan over medium heat.
    • Simmer the sauce for 5 minutes, then stir in the cream. Simmer until slightly reduced.

  4. To Serve

    • Plate the shredded tandoori lamb with tikka masala sauce and sides of grilled vegetables, garden salad, and a dollop of minted yoghurt.
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