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Punjabi Slow Roasted Lamb Shoulder

Punjabi Slow Roasted Lamb Shoulder – recipe

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Ingredients

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For the makhani spiced lamb:

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Preparation

  1. 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.