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1 Shahi (Royal) Lamb

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Shahi (Royal) Lamb

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Ingredients

4 portion(s)

Shahi (Royal) Lamb

  • 60 grams almonds or almond meal
  • 500 grams lamb shoulder, boneless and diced (3-4cm)
  • 50 grams Ghee
  • 180 grams brown onion, peeled and quartered
  • 7-8 cloves garlic, peeled
  • 2 centimetre fresh ginger, peeled, cut into 2-3 pieces
  • 1-2 long green chilli, seeds removed and quartered
  • 1 tomato, peeled and quartered
  • 3 cm cinnamon quill
  • 6-10 cardamom pods, green, whole
  • 6-10 whole cloves
  • 1 tsp Ground Coriander
  • 200 grams pouring (whipping) cream
  • 125 grams water
  • 1 tsp salt
  • 1-2 pinches ground black pepper
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  • 6
    3h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
  • 9
5

Recipe's preparation

  1. Add almonds to TMX bowl and mill 7s sp9, set aside.
  2. Split the cubed lamb into 2 x250g
  3. Bring up High Heat Basics Meat and Seafood choosing Beef cubes 'medium' and follow the onscreen instructions using 250g lamb cubes - set aside meat and juices.
    Repeat for the remaining 250g lamb cubes; set aside meat and juices.
  4. Allow the bowl to cool to 120deg or insert second bowl.
  5. Add 50g ghee (see tips)
  6. 180g peeled and quartered brown onion
  7. 7-8 cloves garlic - peeled
  8. 2cm cubed ginger peeled and cut into 2-3 slices
  9. 1-2 long green chilli - seeds removed if preferred (see tips)
  10. chop 4s sp7
  11. Scrape down and then saute 10min 100degC sp1
  12. Add tomato and chop 3s sp4
  13. Add cinnamon stick, cardamom pods, whole cloves and ground coriander. Saute 5min 100degC spd1
  14. Add browned lamb and all juices, cream, water and reserved almond meal.
  15. Season to taste with salt and black pepper.
    Mix ingredients with aid of spatula
  16. Start 'Slow Cook' 2+hours 95degC
  17. Serve with a rice dish, indian bread (such as Roti) and a vegetable curry.
10

Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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11

Tip

All steps include measuring cup in the lid.
Skip the first step if using almond meal.
TM5 users can omit the high heat step and brown the meat in a frying pan.
After High Heat, the bowl will need to cool before chopping is allowed.
You can substitute 100g tinned tomatoes.
Instead of using the 'slow cook' mode, cook 1 hour 95degC REV sp0.5 or 1. Test meat and repeat if it isn't tender enough.
Should you wish to thicken the sauce in the 'slow cook' step, replace the MC with the simmering basket. Be mindful of excess evapouration if 'slow cook' is prolonged.
Make your own Ghee using recipes from Cookidoo
1 green chilli makes this a mild dish; 2 chillies: medium

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.

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