Slow Cooked Lamb Shoulder Masala


  1. Marinate the diced lamb in yogurt and tikka masala paste for 12 hours.
  2. Place the diced lamb in a thick bottomed pan and fry in butter until light brown approximately 6 minutes.
  3. Add the onions and keep stirring.
  4. Add the tikka masala sauce, water and chopped tomatoes and simmer for 3 hours.
  5. Add ground almonds and chopped coriander then season with salt.
  6. Add the cream and simmer for 5 minutes.
  7. Garnish with flaked almonds and serve with Country Range Easy Cook Basmati Rice.