- TM 31
Ingredients
Lamb Kashmiri
- 1 small leg of lamb bone still in, to serve about 4 people (needs to fit into the Varoma)
- 5 cloves garlic
- 4cm fresh ginger
- 3 teaspoons salt, or TMX veggie stock paste
- 1 teaspoon gound tumeric
- 1 teaspoon ground chilli powder, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon ground cloves
- 1 teaspoon saffron threads
- 200 grams Greek yoghurt, or Thermomix made yoghurt
- 40 grams lemon juice
- 40 grams macadamia nuts
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Remove skin and excess fat from lamb, cut crisscross pattern all over it down to the bone. Put baking paper in base of Varoma and place lamb on top.2. Use Thermomix to make a paste out of garlic and ginger. Scrape out to small bowl and mix with salt, cumin, pepper, cinnamon, cardamom, chilli, cloves and lemon. Spread in slits in lamb.3. Place yoghurt in the Thermomix bowl with macadamia nuts and saffron. Blitz on Speed 7 for about 3 sec. Scrape out and spread on top of lamb and refrigerate overnight.4. Next day place 1 litre of water in the Thermomix bowl , cover lamb with baking paper (Tuck top layer of paper underneath the lamb) put Varoma in place. Steam Varoma temperature for 2 hours, speed 2. Check water level every 45 minutes and top up. Don’t let it get above 1 litre. There may be a lot of liquid that you need to discard.5. Remove lamb to Thermoserver to keep warm and cook the rice. Serve with rice and cucumber raita.
Lamb Kashmiri
Tip
Also delcious to served the lamb in our roti wraps!!
Customer recipe
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
Made this tonight, it was beautiful. I didn't have ginger, cardamon or cloves and substituted macadamias for peanuts and it was a winner. The meat was beautiful, thankyou for a great recipe!
absolutely fantastic flavours .... was wondering what the texture of the lamb should be ... like a traditional roast to be carved or flaky? I was thinking it would be flaky but found it quite firm. Just wondering for the next time I make this - because it is a definite winner