- 1 tbsp Mustard seeds
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 1/4 tsp black peppercorns
- 1 tbsp smoked paprika, (or mild paprika)
- 2 long red chillies, roughly chopped and stalks removed
- 3 cloves garlic, peeled
- 30 g fresh ginger, (6cm) peeled and roughly chopped
- 10 g Fresh Turmeric, (2cm) peeled and roughly chopped
- 1 tbsp malt vinegar, (or vinegar of your choice)
- 1 tbsp vegetable oil
- 1 quantity madras curry paste, (recipe above)
- 70 g tomato paste
- 800 g Tinned Diced Tomatoes
- 500 g chicken stock paste, or 500g water and 1tsp chicken stock paste, new EDC
- 2 kg lamb shoulder, bone in
- sea salt and freshly cracked pepper to taste
- 4 sprigs Curry Leaves
- 150 g pea eggplants, (or diced ordinary eggplant)
- mint and coriander leaves to serve
- cucumber and mint raita to serve, (recipe below)
- 1/2 C mint leaves
- 280 g thick natural yoghurt, Greek-style
- 1 cucumber
- 1 tbsp lime juice
Add mustard seeds, coriander seeds, cumin seeds and peppercorns to clean, dry TM bowl and dry roast 5 mins/Varoma/speed 1. Mill 1 minute/speed 9.
Add paprika, chilli, garlic, ginger and turmeric and process 5 seconds/speed 7. Scrape down and repeat until a coarse paste forms. Add the vinegar and oil and process 5 seconds/speed 7. Scrape down and repeat until a smooth paste forms.
Preheat oven to 180˚C. Place curry paste, tomato paste, tomatoes and stock in baking dish and stir to combine. Add the lamb, skin side down, and sprinkle with salt and pepper. Add the curry leaves and cover with foil and/or tight fitting lid. Roast 2 hr 30 minutes. Increase the temperature to 200˚C. Remove foil, turn the lamb, add the diced eggplant and roast for a further 30-40 minutes or until lamb is tender. If using pea eggplants, add these with 10 minutes to go and cook until tender. Top with mint and coriander leaves and serve with cucumber and mint raita.
Add mint leaves to clean, dry TM bowl and chop 3 seconds/speed 7. Add cucumber and chop for 1 second/speed 5 or until desired consistency. Add yoghurt and lime juice and mix 2 seconds//speed 3. Set aside in a serving dish.
Madras curry paste
Slow cooked lamb madras curry
Cucumber and mint raita
Fresh turmeric and curry leaves can be found at Asian grocers or specialty spice stores and some supermarkets - both freeze well so when you see them, grab some - that way you will always have them on hand. Dried turmeric would also work fine although fresh gives a greater depth of flavour. Pea eggplants can be harder to find but ordinary eggplant works well too.
Original recipe from Issue 69 Donna Hay Magazine. Adapted for Thermomix by Erica Noble.
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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