Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
Delicious slow cooked curry to temp the fussiest eaters.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder | 25mm Cubes | 600g | 2.4kg | 6kg |
| Curry Paste | Rogan Josh | 150g | 600g | 1.5kg |
| Brown Onion | Wedges | 100g | 400g | 1kg |
| Baby Potatoes | Halved | 400g | 1.6kg | 4kg |
| Tomatoes | Diced, Tinned | 400g | 1.6kg | 4kg |
| Bay Leaves | Dry | 2 | 8 | 20 |
Preparation
BUTCHER – PREPARATION/METHOD
Combine lamb and curry paste. Add remaining ingredients and mix well.
RETAIL PRESENTATION
Display packed in 1.7kg portions ready to cook. Place bay leaves on top for presentation.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
Slow Cooker;
1. Place 1.7kg lamb rogan josh into bowl of a slow cooker. Cook on a low setting for 8 hours until the lamb is very tender. (Alternatively place on a high setting for 4 hours).
2. Fold in 100g of baby spinach just before serving.
Oven;
Preheat fan forced oven to 160°c. Place 1.7kg of lamb rogan josh covered, in a casserole dish and cook for 3 hours until the lamb is tender.
SERVING SUGGESTION
Serve with steamed basmati rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of baby spinach or basmati rice for a complete meal solution.
