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Kashmiri Style Lamb



5 portion(s)

Lamb Kashmiri

  • 1 small leg of lamb bone still in, to serve about 4 people (needs to fit into the Varoma)
  • 5 cloves garlic
  • 4cm fresh ginger
  • 3 teaspoons salt, or TMX veggie stock paste
  • 1 teaspoon gound tumeric
  • 1 teaspoon ground chilli powder, or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon ground cloves
  • 1 teaspoon saffron threads
  • 200 grams Greek yoghurt, or Thermomix made yoghurt
  • 40 grams lemon juice
  • 40 grams macadamia nuts

Recipe's preparation

    Lamb Kashmiri
  1. 1. Remove skin and excess fat from lamb, cut crisscross pattern all over it down to the bone.  Put baking paper in base of Varoma and place lamb on top.2. Use Thermomix to make a paste out of garlic and ginger.  Scrape out to small  bowl and mix with salt, cumin, pepper, cinnamon, cardamom, chilli, cloves and lemon.  Spread in slits in lamb.3. Place yoghurt in the Thermomix bowl with macadamia nuts and saffron.  Blitz on Speed 7 for about  3 sec.  Scrape out and spread on top of lamb and refrigerate overnight.4. Next day place 1 litre of water in the Thermomix bowl , cover lamb with baking paper (Tuck top layer of paper underneath the lamb) put Varoma in place.  Steam Varoma temperature for 2 hours, speed 2.  Check  water level every 45 minutes and top up.  Don’t let it get above 1 litre.  There may be a lot of liquid that you need to discard.5. Remove lamb to Thermoserver to keep warm and cook the rice. Serve with rice and cucumber raita.



Also delcious to served the lamb in our roti wraps!!

Customer recipe

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Made this tonight, it was

    Submitted by jadee85 on 15. July 2014 - 19:50.

    Made this tonight, it was beautiful. I didn't have ginger, cardamon or cloves and substituted macadamias for peanuts and it was a winner. The meat was beautiful, thankyou for a great recipe!

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  • absolutely fantastic flavours

    Submitted by JayneH on 22. June 2014 - 20:20.

    absolutely fantastic flavours .... was wondering what the texture of the lamb should be ... like a traditional roast to be carved or flaky?  I was thinking it would be flaky but found it quite firm.  Just wondering for the next time I make this - because it is a definite winner  tmrc_emoticons.D

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