- 5 cloves garlic
- 20 grams ginger, stem, skin on is fine
- 60 grams Butter, cubed
- 1 cinnamon quill
- 6 cardamom pod, lightly bruised
- 4 cloves
- 1 onion, quartered
- 120 grams tomato passata
- 20 grams chicken stock paste
- 300 grams water
- 750 grams lamb shoulder, cut into 3cm chunks
- 10 grams olive oil, for browning lamb
- 2 tablespoons paprika
- 1/2 tsp chilli flake, dried
- 4 tsp coriander seed, ground
- 4 tsp cumin seed, ground
- 2 tsp ground turmeric
- 1/4 tsp Nutmeg
- 1 tsp garam masala
- 1/2 tsp Fennel seed
- 100 grams natural yoghurt, to serve (optional)
- coriander, to serve (optional)
- basmati rice, to serve
1. Add garlic & ginger to bowl. Chop 5 seconds, speed 6. Scrape down sides.
2. Add onion, butter, cinnamon stick, cardamom pods, cloves & cook 5 minutes, Varoma, reverse, speed 1 (MC off).
During this step, add olive oil to large frying pan and brown lamb meat on medium heat (should take around 5-6 minutes)
3. Add passata, all spices, chicken stock & water. Cook 3 minutes, Varoma, reverse, speed 1 (MC off).
4. Place browned lamb & pour contents of TM bowl into Thermoserver (or other bowl) and stir to combine.
5. Insert TM Blade Cover into place. Use a large spoon to transfer all contents back into the TM bowl (by using a spoon, it stops the blade cover from moving if you pour everything on top. You will notice the sauce will seep through Blade Cover slits, the other ingredients will remain above)
6. *Use Slow Cooking function on TM6*
Cook, 2 hours, 98 degrees, slow cook (MC on).
7. Pour contents into Thermoserver (or other bowl) and carefully remove TM Blade Cover and cinnamon stick (cardamom pods & cloves can be removed if you prefer).
8. Stir in yoghurt or leave for serving only (this is optional, the dish is spicier without yoghurt and equally delicious)
9. Serve with Basmati rice, yoghurt and coriander.
Slow cooked Lamb Rogan Josh (with Blade Cover)
*This recipe has designed using the TM6 and TM Blade Cover*
This recipe was inspired by RecipeTin Eats and converted to be TM Friendly.
- We do not peel our ginger, the skin provides the same nutrients as the rest of the stem, the TM will cut it finely.
- If you use liquid Chicken Stock (instead of home made chicken stock paste + water), use 320g of the liquid stock.
- When buying lamb shoulder, aim for about 900g as you will cut off quite a bit of fat. You can leave small parts with fat as it will break down in the slow cooking process and add to the flavour.
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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