Mr. Singh’s Slow-Cooked Lamb Curry

Edit

Recipe's preparation

Preparing the Spice Blend:

1. Place cardamom seeds and cloves into the Thermomix bowl.

2. Grind 20 sec / Speed 10, then transfer to a small bowl and set aside.

Preparing the Aromatics:

3. Add onions to the bowl. Chop 5 sec / Speed 5. Transfer to a bowl and set aside.

4. Add tomatoes. Chop 5 sec / Speed 5, then set aside.

5. Add garlic and ginger, with 1 tbsp water. Chop 5 sec / Speed 5, scrape down, then blend 5 sec / Speed 7 for a paste.


Cooking the Base:

6. Add ghee or oil to the Thermomix bowl. Saute 5 min / 120°C / Speed 1.

7. Add onions and saute 10 min / 120°C / Speed 1 until golden.

8. Add garlic-ginger paste and cook 3 min / 120°C / Speed 1.


Slow Cooking the Lamb:

9. Insert the Blade Cover.

10. Add lamb, yogurt, salt, and mix 20 sec / Reverse / Speed 2 to coat.

11. Start Slow Cook Mode: 30 min / 98°C / Reverse / Speed 1.

12. Add garam masala, Kashmiri chilli powder, and cook for another 30 min / 98°C / Reverse / Speed 1.

13. Pour in 100ml water (just enough to cover the meat) and cook 40 min / 98°C / Reverse / Speed 1.



Final Steps:

14. Stir in the cream, pureed tomatoes, and ground cardamom-clove mix.

15. Continue Slow Cook Mode: 30 min / 98°C / Reverse / Speed 1.

16. Check the lamb for tenderness. If needed, cook an additional 10-15 min / 98°C / Reverse / Speed 1.



Serving:

17. Serve hot with chapatis or rice