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Lamb Saag Curry (FODMAP friendly)


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Ingredients

8 portion(s)

Lamb Saag/Saagwala

  • 2 teaspoons coriander seed
  • 2 teaspoons cummin seeds
  • 2 teaspoons Fenugreek seeds
  • 2 bunch silverbeet
  • 3 cm ginger fresh
  • 30 grams garlic infused olive oil
  • 1/2 bunch green shallot/spring onion ends
  • 2 teaspoons garam masala, See EDC
  • 1 pinches Asafoetida, you don't need much its pretty strong
  • 2 teaspoons tumeric, ground
  • 1 can tomatoes
  • 300 grams Cashews
  • 300 grams water
  • 1 tablespoon TM stock paste
  • 1 bunch coriander, fresh, Use the stalks just cut off the root ends
  • 750-1000 grams Lamb, Diced 2cm cubes
  • 200 grams Lactose Free Yoghurt
  • 1 Lemon Juiced
  • 1 chilli red, add more for a hotter curry
  • 6
    4h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    Lamb Saag/Saagwala
  1. Add Cummin, Coriander and Fenugreek seeds to TM bowl and roast for 2mins, 100 deg, speed 1, then mill for 2 mins, speed 8. Set aside in a bowl. (I often don't bother lol!)

    Add silverbeet into bowl to jsut under ther max line (should be about half). Chop for 10 sec on speed 5 mixing with spatula.
    Cook for 3 mins, 100 deg, speed 3 to reduce volume, then add the rest of the silverbeet and chop for 10 sec on speed 5, mixing with spatula.
    Cook for 10 mins, 100 deg, speed 2 and then set aside in simmering basket to drain. (sometimes I don't bother doing this either if I'm in a hurry!)

    Add green shallot ends, ginger and chilli to TM bowl and chop for 5 sec on speed 6, then scrape down sides.

    Add milled spices (if you set them aside), garam masala, tumeric, asafoetida and garlic oil to TM bowl and saute for 4 mins, 100 deg, speed 1.

    Add silverbeet (if you drained it), cashews, tomatoes, stock paste, coriander and water (I take it up to jsut nelow the max fill level)
    Puree for 1 min, speed 8.
    Scrape down sides with a spatula and puree another 30 sec speed 8.

    Slow Cooker
    Add lamb (750g-1kg) to slow cooker and cover with saag sauce. Cook for a 4 hours until lamb is very tender.

    To serve add yoghurt and lemon juice and stir through.
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Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
11

Tip

If you want to do the entire dish in the Thermomix
Add lamb (750g max) and cook for 1 hr, 100 deg, speed 1
NB Do not fill past the max line! If the meat takes you over take out some of the sauce.


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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