Ingredients
Madras curry paste
- 1 tbsp Mustard seeds
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 1/4 tsp black peppercorns
- 1 tbsp smoked paprika, (or mild paprika)
- 2 long red chillies, roughly chopped and stalks removed
- 3 cloves garlic, peeled
- 30 g fresh ginger, (6cm) peeled and roughly chopped
- 10 g Fresh Turmeric, (2cm) peeled and roughly chopped
- 1 tbsp malt vinegar, (or vinegar of your choice)
- 1 tbsp vegetable oil
Slow cooked lamb madras curry
- 1 quantity madras curry paste, (recipe above)
- 70 g tomato paste
- 800 g Tinned Diced Tomatoes
- 500 g chicken stock paste, or 500g water and 1tsp chicken stock paste, new EDC
- 2 kg lamb shoulder, bone in
- sea salt and freshly cracked pepper to taste
- 4 sprigs Curry Leaves
- 150 g pea eggplants, (or diced ordinary eggplant)
- mint and coriander leaves to serve
- cucumber and mint raita to serve, (recipe below)
Cucumber and mint raita
- 1/2 C mint leaves
- 280 g thick natural yoghurt, Greek-style
- 1 cucumber
- 1 tbsp lime juice
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I'm cooking this todayRecipe's preparation
Add mustard seeds, coriander seeds, cumin seeds and peppercorns to clean, dry TM bowl and dry roast 5 mins/Varoma/speed 1. Mill 1 minute/speed 9.
Add paprika, chilli, garlic, ginger and turmeric and process 5 seconds/speed 7. Scrape down and repeat until a coarse paste forms. Add the vinegar and oil and process 5 seconds/speed 7. Scrape down and repeat until a smooth paste forms.
Preheat oven to 180˚C. Place curry paste, tomato paste, tomatoes and stock in baking dish and stir to combine. Add the lamb, skin side down, and sprinkle with salt and pepper. Add the curry leaves and cover with foil and/or tight fitting lid. Roast 2 hr 30 minutes. Increase the temperature to 200˚C. Remove foil, turn the lamb, add the diced eggplant and roast for a further 30-40 minutes or until lamb is tender. If using pea eggplants, add these with 10 minutes to go and cook until tender. Top with mint and coriander leaves and serve with cucumber and mint raita.
Add mint leaves to clean, dry TM bowl and chop 3 seconds/speed 7. Add cucumber and chop for 1 second/speed 5 or until desired consistency. Add yoghurt and lime juice and mix 2 seconds/
"Counter-clockwise operation" /speed 3. Set aside in a serving dish.
Madras curry paste
Slow cooked lamb madras curry
Cucumber and mint raita
Tip
Fresh turmeric and curry leaves can be found at Asian grocers or specialty spice stores and some supermarkets - both freeze well so when you see them, grab some - that way you will always have them on hand. Dried turmeric would also work fine although fresh gives a greater depth of flavour. Pea eggplants can be harder to find but ordinary eggplant works well too.
Original recipe from Issue 69 Donna Hay Magazine. Adapted for Thermomix by Erica Noble.
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
Cooked first time for friend & hubby who loved the flavours. Used 1.6 kg shoulder lamb and substituted eggplant with 4 x quartered squash, thick slices from 3 potatoes and 8 x French shallot. So happy with the result - definitely a repeat recipe for winter.
This was amazing. The meat wasn't as tender as I hoped but the flavours were out of this world. I had no expectations since I don't know what a trad madras tastes like but I'll definitely make it again. Kids thought it was OK, hubby gave it 4.2, but thy're fussy buggers.
This was really great. I slow cooked mine in my le crueset for a few hours longer at 150 and it turned out great, I also only used 1.5kg lamb shoulder and the amount worked well. I used a bottle of passata. Served with thermie naan bread
Unfortunately, I didn't realise that this was the same recipe adapted from the Donna Hay magazine until I was most of the way through making the paste. It certainly didn't taste like a Madras and I ended up changing the flavour entirley to something that I liked. My fault, I should have read it properly
Delicious Curry, however nobody picked it to be a Madras.
This was yummo! Thankyou!!I used 650g 1-inch cubed eggplant, and a 1.3 kg lamb leg. Only had 1 can chopped tomatoes, so added 200g extra (lamb) stock. Didn't have any fresh turmeric, so 1/2 tablespoon dried turmeric. Also used lamb stock instead of stock paste. Eggplant prep (cos the others in my family are sensitive to the bitter taste lol): salted and left on a tilted tray for several hours to draw&drain the bitter juices out, then rinsed thoroughly in a colander. And then squeezed handfuls of eggplant to get juice out before adding to pot. Some of the saltiness will carry through to dish, so go easy on the stock paste if you're using it in combo with eggplant prep. I'd prefer to use a salt-less stock liquid in this case so I can control the seasoning better!
At the end of the cooking time, the meat was drying out on top, but wasn't soft yet, so I turned the temp down to 100fanforced, and left it to cook for another couple of hours, spooning juices over the meat every now and then. Until the meat was falling off the bone, and the liquid had reduced to a good consistency.
Thanks for a delicious recipe!!!
This was delicious - the meat fell off the bone! Served this with cauliflower rice. will definitely be making this a regular.
Fantastic, highly recommend this recipe! - thanks for posting..
YUM!! looking forward to making this!!!
Cooking from scratch www.arwensthermopics.com
Beautifull authentic taste. I used lamb shanks and it worked well.
Steph Sofield- Thermomix Consultant
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