Lamb shoulder adds incredible flavour to the sauce and by slow cooking, you will end up with deliciously tender meat.
- Empty the contents of the Kashmiri Curry Pack into a large pan with the water, chopped tomatoes and tomato puree.
- Gently simmer for 10 minutes.
- Add the lamb, mix well, cover and gently slow cook for 1.5 to 2 hours.
- Adjust the salt to your taste and serve.
Try serving with warm, soft naan