Lamb and Yoghurt CurryMake on Drop
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 60 Grams Butter or ghee BUY
- 2 brown onions
- 6 cloves garlic
- 1 thumb-sized piece fresh ginger
- 1 red chilli
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon garam masala
- 2 Teaspoons sweet paprika
- 1-2 Tablespoons balsamic vinegar
- 1 Kilo lamb shoulder cut into 4cm pieces
- 100 Grams liquid stock
- 100 Grams Greek yoghurt
- 100 Grams cream
- 1 Handful Fresh Coriander leaves, to serve
- Naan Bread or Roti to serve Recipe
- Steamed rice to serve
Place ghee, butter, onion, garlic, ginger, chilli and spices into Thermomix bowl and chop 3 sec/speed 5.
Sauté 8 min/Varoma/speed 2.
Add lamb, vinegar and stock. Cook 45 min/100°C/Reverse/speed 1.5.
Add yoghurt and cream. Cook 3 min/100°C/Reverse/speed 1.5 or until the lamb is very tender.
Season to taste.
Sprinkle with fresh coriander and serve with accompaniments.
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