Ingredients
GARAM MASALA
- 8 cardamon pods, bruised
- 5 cloves, whole
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
GINGER AND GARLIC PASTE
- 5 cm fresh ginger, peeled and sliced into coins
- 6 cloves garlic, large
- 1/4 tsp salt
- 3 tbsp water
KORMA
- 80 g Cashews raw
- 1 onion brown
- 30 g oil or coconut oil
- 1000 g Lamb, cut into 2.5cm cubes
- 400 ml can coconut milk
- 400 ml can coconut cream
- 250 g beef stock, (1tbs beef stockpaste and 1 cup water)
- 1 cinnamon stick
- 1/4 tsp turmeric
- Salt and pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees
Note: you do no have to wash the bowl between each step
Add cardamon, cloves, coriander seeds and cumin seeds and roast 5 mins, 120, speed 1, MC on
Grind 1 min, speed 10, MC on. Set aside
Grind cashews 10 secs, speed 7, MC on. Set aside
Add ginger, garlic, salt and water to bowl and blitz 3 secs, speed 8, MC on. Scrape down and repeat 2 more times. Set aside
KORMA
Chop onion 3 secs, speed 8, MC on
Scrape down.
Add oil or coconut oil and saute 3 mins, 120, speed 2, MC on
Add ginger and garlic paste and cook 1 min, 120, speed 2, MC on
Add garam masala and cook 1 min, 120, speed 2, MC on
Add lamb, cook 10 mins, 120, reverse, speed 1, MC on
Transfer to oven proof dish
Add coconut milk and coconut cream, stock, cashews, cinnamon stick, turmeric and salt and pepper to taste to oven proof dish and stir until well mixed.
(If oven dish can go on the stove, like a Le Creuset, bring to the boil before transferring to the oven)
Transfer to oven and cook 2-2.5 hours. Check after 2 hours and cook longer until meat is tender.
GARAM MASALA
GINGER AND GARLIC PASTE
Tip
I purchased a whole leg of lamb, approx. 1.5kg, trimmed the fat and cut the meat off the bone and diced it. I added the bone to the oven dish and mixed in with all other ingeredients.
Serve with rice or cauliflower rice for a paleo meal.
Yummy topped with Greek yoghurt also
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
so happy to have found this recipe here. I've made it often before my TM, and last night tried to convert myself, but i'm a rookie, so this is a great find, thank you. Its the best curry in the house. I add about 2-3 tablespoons of fresh chopped turmeric to bring up medicinal value for winter, and its fantastic
Delicious & so tasty! Thanks for converting to thermomix, I have made it from Pete's book before, this was much quicker! I still soak a pinch of saffron to put in the slow cooker with the coconut milk etc.
So sorry, that was a typo. I've changed it
i put mine in the slow cooker on low for 4 hours to finish off it was super delicious.
Delicious! Cooked for an Indian themed dinner party loved how it went in the oven so I could use Thermie for other dishes. Came out tender although the sauce separated a bit.
I suggest putting MC on when grinding the gram masala... It was coming out of the top.
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