- TM 31
Ingredients
Spices for Dry Roasting
- 4 cardamom pods
- 1/2 teaspoon fennel seeds
- 4 cloves
- 5 cm cinnamon stick
- 1/4 teaspoon Fenugreek seeds
- 1/4 teaspoon black peppercorns
Additional Spices
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons ground corriander
- 1 teaspoon chilli powder
The Rest
- 1 onion, halved
- 3 cloves garlic
- 5 cm cube ginger fresh, peeled
- 60 g oil
- 450 g Booma Boer Diced Goat Meat, cut into 2.5 cm cubes
- 55 g creamed coconut, roughly chopped
- 210 g hot water
- salt, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all of the spices for dry roasting into mixing bowl and dry roast for 3 min/Varoma/speed 1, then mill 1 min/speed 8. Add the additional spices and set aside.
Place onion, garlic and ginger into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and saute 5 min/Varoma/speed 1.
Add beef and cook 10 min/Varoma/
"Counter-clockwise operation" /speed 1.Add the spices and cook 1 min/100 C/
"Counter-clockwise operation" /speed 1.Add the creamed coconut, water and salt and cook for 40 min/90 C/
"Counter-clockwise operation" /speed 1.
METHOD
Tip
Squeeze some lime juice and sprinkle some coriander leaves on top if you want it to be super delicious!
Thermomix Model
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Recipe is created forTM 31
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.
Comments
"Wow"... What a brilliant recipe!! My 4yr old wanted more after her first dish..Will be doing this a few more times I can see..
Beautiful flavours - thank you. I doubled all of the ingredients except for the oil, and used 400ml coconut cream instead of the creamed coconut and water. I had to increase the cooking time by about 30 minutes because my meat was still a bit tough, and left the lid off for the last 20 minutes to let it reduce. Family loved it.
We have added the spices to the meat to cook together and cut the 10 mins down. Will see how it goes. Then will add liquid for the 40 mins.
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