Slow Cooked Lamb Shoulder Masala

Prep Time


Cook Time

15.5 hours




5050 g Country Range Tikka Masala Curry Paste

180180 g Country Range Tikka Masala Sauce

5050 g Country Range Natural Yogurt

5050 g Country Range Creamery Butter Salted

1010 g Country Range Flaked Almonds

3030 ml Country Range UHT Dairy Whipping Cream

2020 g Country Range Ground Almonds

200200 g Country Range Chopped Tomatoes

200200 g lamb shoulder, diced

1 1 onion, diced

180180 ml water

11 tbsp coriander, chopped

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