THERMOMIX ® RECIPE

1 MAISONETTE LAMB PIE

Recipe's preparation

 1.    Preheat oven to 200°C fanbake. Season lamb generously with salt and pepper.

2.    Chop garlic, ginger, lime rind and chilli  5 secs sp7, set aside.

3.    Chop onions 3 secs sp 5, scrape sides, add olive oil and cook 2 mins 100 sp 1.

4.    Add the ground spices and cook 30 secs, 100 sp 1 to release flavours. Add the garlic, ginger, coriander and chilli, and cook for a further 1 min. Add the stock and water and cook 100, sp 1 for 3 mins or until at the boil. Add the tomatoes, tamarind and cinnamon stick.

5.    Add the meat and cook 30 min 80C sp 1, add the prunes and cook 15 mins  , 80, sp1 with MC removed. The meat should now be very tender and liquid reduced. If looking a little liquid thicken as follows - In a small bowl, mix 1 tbsp corn flour & 1 tbsp water together, add to meat mixture and cook for 2 mins, 100 degrees,  speed 1.

6.    Add maple syrup and lime juice. Adjust seasoning, remove any large chunks of cinnamon stick and put into Thermoserver whilst making kumara mash.

7.    Cook kumara in bowl basket in 500g water for 20 min/Varoma/speed 2 or until soft. Drain and mash with butter until light and fluffy. Season.  Insert the butterfly whisk. Place the steamed kumara into the mixing bowl with the butter and mash 25 sec/speed 4 or until smooth.

 

8.    Heat oven to 200°C fanbake. Transfer lamb and pan’s contents to an ovenproof serving dish, approximately 30cm x 20cm, and top with mashed kumara. Drizzle with a little olive oil and bake20-30 mins until hot and mash is starting to brown.