- TM 5
Ingredients
- 1kg Boneless lamb shoulder, cut into large dice
- 30g olive oil
- 1/2 tsp each- ground cinnamon, ground cumin, ground fennel, ground coriander
- 2 cloves garlic
- 1cm fresh ginger
- 1 bunch coriander, roots and leaves
- 1/2 red chilli, seeds removed if milder flavour wanted
- 2 tbsp veg or chicken stock concentrate
- 500g warm water
- 1 400g tin chopped tomatoes, Italian are best
- 1/2 tbsp tamarind paste
- 100g pitted prunes
- 1/2 cinnamon stick
- 40g Maple syrup
- 1 Fresh lime, peel and juice
- 500g gold kumara, peeled
- 50g Butter
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 200°C fanbake. Season lamb generously with salt and pepper.
2. Chop garlic, ginger, lime rind and chilli 5 secs sp7, set aside.
3. Chop onions 3 secs sp 5, scrape sides, add olive oil and cook 2 mins 100 sp 1.
4. Add the ground spices and cook 30 secs, 100 sp 1 to release flavours. Add the garlic, ginger, coriander and chilli, and cook for a further 1 min. Add the stock and water and cook 100, sp 1 for 3 mins or until at the boil. Add the tomatoes, tamarind and cinnamon stick.
5. Add the meat and cook 30 min 80C sp 1, add the prunes and cook 15 mins , 80, sp1 with MC removed. The meat should now be very tender and liquid reduced. If looking a little liquid thicken as follows - In a small bowl, mix 1 tbsp corn flour & 1 tbsp water together, add to meat mixture and cook for 2 mins, 100 degrees, speed 1.
6. Add maple syrup and lime juice. Adjust seasoning, remove any large chunks of cinnamon stick and put into Thermoserver whilst making kumara mash.
7. Cook kumara in bowl basket in 500g water for 20 min/Varoma/speed 2 or until soft. Drain and mash with butter until light and fluffy. Season. Insert the butterfly whisk. Place the steamed kumara into the mixing bowl with the butter and mash 25 sec/speed 4 or until smooth.
8. Heat oven to 200°C fanbake. Transfer lamb and pan’s contents to an ovenproof serving dish, approximately 30cm x 20cm, and top with mashed kumara. Drizzle with a little olive oil and bake20-30 mins until hot and mash is starting to brown.
Tip
This is a long list of ingredients, but well worth it for the tasty end product. Method is easy.
Converted from NZ Taste magazine
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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