Ingredients
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 2 teaspoon fennel seeds
- 2 brown onions, peeled and halved
- 6 garlic cloves, peeled
- 1 teaspoon turmeric, ground
- 1 teaspoon Nutmeg, ground
- 1 teaspoon chilli flakes, or to taste
- 20 g coconut oil
- 400 g coconut milk
- 70 g Stock Concentrate
- 400 g water
- 2000 g lamb leg, diced
- flaked coconut, to serve
- coriander leaves, to serve
- fresh chilli, to serve
- lime juice, to serve
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 160°C.
2. Place seeds in TM bowl, dry roast for 10 minutes, Varoma temperature, speed 1.
3. Mill for 10 seconds, speed 10.
4. Add onion, garlic, turmeric, nutmeg and chilli, chop for 6 seconds, speed 5. Scrape down sides.
5. Add coconut oil, sauté for 10 minutes, Varoma temperature, speed 1.
6. Add coconut milk, stock concentrate and water, mix for 10 seconds, speed 3.
7. Place lamb in a large casserole dish and pour over coconut mixture. Cover dish with a tight fitting lid and cook for 2 hours.
8. Remove lid and cook for a further 1 hour.
Serve curry topped with flaked coconut, coriander, fresh chilli and a squeeze of lime juice.
Gluten free
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
Had anyone done this in the slow cooker ? With a whole roast lamb and made it as pulled curries lamb ? I worry the coconut cream might curdle ?
Have cooked this a few times but have never left a rating. Will leave one now with that great aroma wafting from the oven.., yum
This was ok but the sauce didn't thicken and there was too much stock paste flavour. Not sure I would make it again.
Very tasty, tku
I halved the recipe as I only had 500g of lamb, so added 500g of sweet potato cut roughly, added sliced zucchini in the last half hour...only cooked for two hrs approx.
we all loved it. Roasted the spices in the pan then ground them in tmx!
This is amazing. I actually put mine in the slower cooker. A new family favorite.
I have made this several times with beef and always delicious. Great suggestion from another poster to cook the rice in Thermomix, I might also cook cauli rice in the Varoma at the same time...(hubby not fan of “fake” rice) 😄
⭐️⭐️⭐️⭐️⭐️
Will be making this again
This was devine! I halved the recipe as I only had 3/4kg lamb
BUT it was still delicious! Will definatley be making again. 
Thankyou
I cooked rice in thermi towrds the end of the curries time in the oven and steamed broccolini in the Varmoa.
Winner for us
Delicious! Would add an extra half a can of coconut milk to it for more sauce at the end.
This was so yummy, it's one of those recipes that makes you look like a damn good cook. I had left over cooked lamb from the previous night so I did the quick version as mentioned below. Only thing I would change next time is reducing the chilli to 1/2 teaspoon and reducing the stock as I found it slightly too salty.
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