Ingredients
- 1 Large thumb size piece of ginger
- 30 grams olive or coconut oil
- 600 - 700 grams Lamb, (cubed)
- 150 - 200 grams water
- 100 grams Coconut Cream.
- 100 - 200 grams butternut pumpkin, (cubed)
- Himalayan pink salt (Fine), to taste
- 2 teaspoons Ground Coriander
- 1 teaspoon Cumin Powder
- 1 teaspoon turmeric powder
- 4 teaspoons Garam Masalla powder
- 1 teaspoon ground cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ginger in TM bowl. Chop 3 seconds/speed 7. Scrape down side of bowl.
Add cinnamon and oil. Saute 5 minutes/Varoma
"Gentle stir setting" 
"Counter-clockwise operation" Place cubed lamb into a seperate bowl. Add coriander, cumin, turmeric and garam masalla. Add small amount of water (no more than 1/4 cup) and mix until powder turns to curry paste and mix to coat meat.
Add coated lamb to TM bowl. Saute 5 minutes/Varoma
"Counter-clockwise operation" "Gentle stir setting" . Scrape down sides of bowl.Add 150 - 200 grams of water to just cover the lamb. Cook 25 minutes/100 degrees
"Counter-clockwise operation" "Gentle stir setting" .Add pumpkin and salt and further cook for 15 minutes/100 degrees
"Counter-clockwise operation" "Gentle stir setting" with MC removed.Add coconut cream and cook 3 minutes/100 degrees
"Counter-clockwise operation" "Gentle stir setting" Serve with rice.
Method:
Tip
* 2 cloves of garlic can be added to this recipe at the same time as ginger.
* Can substitue butternut pumpkin with potato or sweet potato.
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.
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Comments
I found this curry really easy to make, however it didnt have alot of flavour and to much liquard i had to thicken it up with some cornflour. The lamb did come very tender and next time i would make a few changes. It is a good recipe for anyone that likes very very mild curries.