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Lamb Curry



6 portion(s)


  • 5 cloves garlic
  • 2 large green chillies, half seeds removed, or to taste
  • 100 g ginger
  • 1/2 bunch coriander
  • 2 teaspoons salt
  • 2 pinches saffron
  • 1 heaped teaspoon cinnamon
  • 1 heaped teaspoon cumin
  • 1 teaspoon ground cardamom
  • 5 cloves
  • 1 teaspoon coriander seeds
  • 30 g olive oil
  • 800 g diced lamb
  • 80 g ground almonds
  • 1 can chopped tomatoes, 400g
  • 6 leaves silverbeet, white stalk removed, shredded
  • 80 g frozen broadbeans
  • 1/2 lemon, juiced
  • 6
    1h 30min
    Preparation 30min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    spice mix
  1. Add cinnamon, cumin, cardamom, cloves and coriander seeds to the bowl and grind 15 seconds, speed 9. Remove and set aside.

  2. curry paste
  3. Add garlic, ginger, coriander roots and half the leaves, chillies, saffron, salt and 60g water to bowl and mix 10 seconds, speed 6. Scrape and repeat x 2 to form a paste. Remove and set aside.

  4. lamb
  5. Add lamb and 10g of the olive oil to the bowl and brown on 100 degrees, 6 minues, speed 2, reverse. Remove and set aside.

  6. curry
  7. Add spice mix and 20g olive oil and cook 100 degrees, 2 mins, speed 2, MC removed.

    Add paste and cook 100 degrees, 6 mins, speed 1, MC removed.

    Add meat, almonds, tomatoes and 300g water and cook 90 degrees, 30 minutes, reverse, speed 1.

    Place in thermoserver. 

    Add silverbeet to bowl and cook 100 degrees, 4 minutes, speed 2. Stir silverbeet through curry.

    Serve on a bed of rice, garnished with remaining coriander leaves,


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No need to wash bowl between steps.

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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  • Whilst I haven't had a lot of

    Submitted by roz_c on 11. October 2015 - 08:12.

    Whilst I haven't had a lot of experience cooking meat in the TMX, sp 2 reverse turned meat into a watery, tough mess? Is that what is supposed to happen? Also, no onion in the paste drops the flavour a fair bit.

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  • sorry, just looking at recipe

    Submitted by woods on 4. October 2014 - 12:51.

    sorry, just looking at recipe to try tomorrow night - where do the broadbends and lemon juice fit into the steps?? ive read through it twice. Are they a side garnish?? sorry feeling stupid - lol

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  • Loved this thanks!  Will keep

    Submitted by Babblingapril on 3. October 2014 - 15:48.

    Loved this thanks!  Will keep all the chilli seeds in next time  tmrc_emoticons.)

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  • My first time making curry

    Submitted by lucy74 on 22. August 2014 - 21:11.

    My first time making curry from scratch and it was a total success! It was packed with flavour and not too hot. I managed to get two meals out of it ---  the next night I used the curry with Chicken and added in coconut milk for a slight twist. Both curry were lovely. Thank you!! 

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