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1 LAMB COCONUT CURRY (GLUTEN FREE, DAIRY FREE)

2 Main dishes - meat recipes
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LAMB COCONUT CURRY (GLUTEN FREE, DAIRY FREE)

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Ingredients

4 portion(s)

  • 1 Large thumb size piece of ginger
  • 30 grams olive or coconut oil
  • 600 - 700 grams Lamb, (cubed)
  • 150 - 200 grams water
  • 100 grams Coconut Cream.
  • 100 - 200 grams butternut pumpkin, (cubed)
  • Himalayan pink salt (Fine), to taste
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Cumin Powder
  • 1 teaspoon turmeric powder
  • 4 teaspoons Garam Masalla powder
  • 1 teaspoon ground cinnamon
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Recipe's preparation

    Method:

  1. Place ginger in TM bowl.  Chop 3 seconds/speed 7.  Scrape down side of bowl.

  2. Add cinnamon and oil.  Saute 5 minutes/Varoma

  3. Place cubed lamb into a seperate bowl.  Add coriander, cumin, turmeric and garam masalla.  Add small amount of water (no more than 1/4 cup) and mix until powder turns to curry paste and mix to coat meat.

  4. Add coated lamb to TM bowl.  Saute 5 minutes/Varoma.  Scrape  down sides of bowl.

  5. Add 150 - 200 grams of water to just cover the lamb.  Cook 25 minutes/100 degrees.

  6. Add pumpkin and salt and further cook for 15 minutes/100 degrees with MC removed.

  7. Add coconut cream and cook 3 minutes/100 degrees

  8. Serve with rice.

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  • Spatula TM31
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Tip

* 2 cloves of garlic can be added to this recipe at the same time as ginger.

* Can substitue butternut pumpkin with potato or sweet potato.

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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Comments

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  • I found this curry really

    Submitted by kk1090 on 17. February 2015 - 11:51.

    I found this curry really easy to make, however it didnt have alot of flavour and to much liquard i had to thicken it up with some cornflour. The lamb did come very tender and next time i would make a few changes. It is a good recipe for anyone that likes very very mild curries.

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