thumbnail image 1
thumbnail image 1
Preparation time
1h 0min
Total time
1h 0min
Portion
8 portion(s)
Level
easy

Ingredients

Lamb Curry

  • 500 g diced lamb
  • 2 onions
  • 2 Medium potatoes, Cut into cubes & pre-boil or microwave them for 15 mins
  • 400 g tomatoes
  • 2 garlic cloves
  • 3 cm fresh ginger
  • 2 tsp ground cumin
  • 2 tsp Ground Coriander
  • 2 tsp ground cardamom
  • 1 tsp tumeric
  • 2 tbsp Curry Powder (we like hot)
  • 1 tbsp chilli powder
  • 1 tsp sea salt
  • 1 tsp raw sugar (or sugar of your choice)
  • 125 g water
  • 125 g Mrs Balls Chutney
  • 60 g Oil for frying
  • fresh coriander leaves
  • Sunflower or Vegetable oil for deep frying

Dough for Vetkoek

  • 300 g lukewarm water
  • 1 sachet dry yeast
  • 500 g Bakers flour (use plain if you don't have)
  • 20 g olive oil
  • 1 tsp salt

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

    Method - Lamb Curry
  1. Add garlic & onion & chop for 3 secs, speed 7


    Put aside


    Add all the spices into the TM with olive oil & cook for 5 mins /100 deg / speed 1


    (when the oil has risen on top of the spices, the spices are ready)


    Add the onion & garlic & saute for a further 3 mins / 100g / speed 1


    Add the meat, tomatoes, sugar, water & chutney & cook for a further 25 mins /100 deg / counter-clockwise operation speed 2


    Add pre-cooked potatoes & cook for a further 5 mins / 100 deg / counter-clockwise operation speed 2  (Only if necessary add a little more water - about 20g)


    Allow to rest for at least 5 mins after cooking.


    Chop us some fresh coriander leaves & stir in just before serving

  2. Method - Vetkoek
  3. Add all the ingredients into the TM


    Combine for 5 secs / speed 6


    Knead dough mode for 1 min / Closed lid


    Allow to proof in your Thermomat for at least 15 mins


    Divide into 8 pieces and roll into round buns


    Allow to continue prooving until they're big enough to start deep frying (about 20 - 30 mins)


    Heat your oil (put a tiny piece in to make sure it's ready but make sure it's not too hot)


    Deep fry until golden brown.  Place on a rack with kitchen towel for excess oil.  (By this time your kitchen is smelling like fresh doughnuts Smile


    When cool enough, cut in half (without going right through to the other side)


    Stuff with your lamb curry & enjoy!

Tip

Vetkoek are best eaten as soon as they come out the fryer.

If you don't feel like the lamb curry - they are delicious with 

*  Mince & fresh salad

*  Cheese & syrup or jam

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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South African Lamb Curry & Vetkoek

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