Cut: Shoulder Lamb & Potato Curry

  • Meat Lamb
  • Cut Shoulder

This curry will warm you up on chilly winter evenings.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder 30mm 1.2kg 4.8kg 12kg
Brown Onion Wedges 150g 450g 1.5kg
Olive Oil 40g 160g 400g
Sugar Brown 40g 160g 400g
Ginger Fresh, Sliced 20g 80g 200g
Lemon Grass Fresh, Sliced 10g 40g 100g
Garlic Whole Cloves 10g 40g 100g
Cumin Ground 10g 40g 100g
Chillies Whole Dried 5g 20g 50g
Coriander Dry, Ground 5g 20g 50g
Sea Salt Flakes 2g 8g 20g
Black Pepper 1g 4g 10g
Baby Potatoes 800g 3.2kg 8kg
Tomatoes 400g 1.6kg 4kg
Coriander 20g 80g 200g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Soak chillies in boiling water for 10 minutes or until softened. Drain well.

2. Place onion, oil, sugar, ginger, lemon grass, garlic, cumin, chillies, ground coriander, salt and pepper in the bowl of a food processor. Process to a smooth paste.

3. Place lamb in a large bowl. Add paste and tomatoes and mix well. Stir in potatoes and chopped corriander.

RETAIL PRESENTATION

Display in large bowl.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Put lamb mixture into bowl of a large slow cooker. Cover.

2. Cook on low heat setting for 5-6 hours or until lamb is very tender.

3. Stir in ½ cup of greek style yoghurt just before serving.

SERVING SUGGESTION

Serve with steamed rice and extra coriander leaves.