Lamb and Yogurt Curry

by

Tenina Holder

POSTED February 12, 2019 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

1hrs 5mins

Calories

421

A set-it-and-forget-it lamb curry that couldn’t be easier to make in your Thermomix. The spices are gently sautéed first to intensify their flavor, but then it’s just a matter of waiting. Packed full of flavor ...

recipe-image

    INGREDIENTS


  • Ginger icon
    Ginger

    1 wedgepeeled

  • Lamb shoulder icon
    Lamb shoulder

    1 kg (about 4 cups)cubed

  • Butter icon
    Butter

    60 g (about ¼ cup)

  • Onion icon
    Onion

    2 (about 280 g)

  • Garlic clove icon
    Garlic clove

    6 (about 36 g)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2 g)

  • Ground coriander icon
    Ground coriander

    1 teaspoon (about 2 g)

  • Garam masala icon
    Garam masala

    1 teaspoon (about 2 g)

  • Paprika icon
    Paprika

    2 teaspoons (about 4 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    2 tablespoons (about 30 ml)

  • Lamb stock icon
    Lamb stock

    100 g (about ½ cup)

  • Greek yogurt icon
    Greek yogurt

    100 g (about ½ cup)

  • Single cream icon
    Single cream

    100 g (about ½ cup)

  • Cilantro icon
    Cilantro

    as needed

    METHOD


  • 1. Add butter, onion, garlic clove, ginger, fresh chili, ground cumin, ground coriander, garam masala and paprika to the TM5 bowl
  • 2. Chop - approx 3 sec, speed 5
  • 3. Sauté - approx 8 min, Varoma, speed 2
  • 4. Then add lamb shoulder, balsamic vinegar and lamb stock to the TM5 bowl
  • 5. Cook - approx 45 min, 100°C, reverse speed 1
  • 6. Then add greek yogurt and single cream to the TM5 bowl
  • 7. Cook - approx 3 min, 100°C, reverse speed 1
  • 8. Season to taste
  • 9. Serve
  • 10. Garnish with cilantro

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