Lamb and Yoghurt Curry

Serves 8
by Tenina Holder

This super-easy recipe can even be made in your slow cooker without a single Thermomix in sight. Just chuck it all in and let it cook ... and cook. Alternatively, whack it in the TM and off you go...dinner in a lot less time and without as much thinking, though it still needs a good amount of cooking time.

Fragrant, delicious, and this recipe also appears in Souperbowl, the ebook and printed cookbook...what did you say? DON’T HAVE ONE? Proceed immediately to the store and get your copy now...amazing stuff...all for the asking!

Need

  • 60 g ghee or butter
  • 2 brown onions
  • 6 cloves garlic
  • 1 thumb-sized piece fresh ginger
  • 1 red chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 tsp sweet paprika
  • 1-2 tbsp balsamic vinegar
  • 1 Kilo lamb shoulder cut into 4cm pieces
  • 100 g liquid stock
  • 100 g Greek yoghurt
  • 100 g cream
  • Fresh coriander leaves, to serve
  • Roti or Naan bread to serve
  • Steamed rice to serve

Do

1  

Place ghee, butter, onion, garlic, ginger, chilli and spices into TM bowl and chop 3 sec/speed 5.

2  

Sauté 8 min/Varoma/speed 2.

3  

Add lamb, vinegar and stock. Cook 45 min/100°C/Reverse/speed 1.5.

4  

Add yoghurt and cream. Cook 3 min/100°C/Reverse/speed 1.5 or until the lamb is very tender.

5  

Season to taste.

6  

Sprinkle with fresh coriander and serve with accompaniments.

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