ThermoCurry ~ Lamb Rogan Josh

Tags

Asian cuisine, Curried lamb, Curries, curry, Indian Cuisine, Rogan josh, Thermomix, TM5

Ingredients

• 6 whole cloves
• 2 cinnamon sticks – broken in two
• 1 dsp spoon coriander seeds
• 1 dsp whole black peppercorns
• 2 bay leaves
• 5 whole green cardamom
• 1 tbsp coriander powder
• 1 dsp cumin powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 large white onion – peeled & quartered
• 50 g vegetable oil
• 1 tbsp fresh ginger & garlic – finely grated
• 1 tbsp tomato purée
• 400 g tomato passata
• 100 g natural yoghurt
• 1/2 tsp salt
• 1 tsp sugar (optional)
• 100 g water – as required
• 1 k lean leg lamb – boned, trimmed & diced
• 1 handful fresh coriander – roughly chopped

Preparation

1. Place cloves, cinnamon sticks, coriander seeds, black pepper corns, bay leave and green cardamom seeds into mixing bowl and grind 40 sec/speed 10.  Transfer to a suitable container.
2. Add onion and 5 seconds / Speed 5.  Add the vegetable oil to your mixing bowl and cook for 5 min/110^oC/speed 1 until the onions take on a little colour.  Add the ginger and garlic and cook for 1 min/110^oC/speed 1 without MC.
3. Add tomato purée, passata and yoghurt and cook for 10 min/110^oC/speed 2, placing simmering basket instead of measuring cup onto lid to help prevent splashing. 
4. Add salt, sugar and the reserved ground spices and powdered spices and cook 2 min/110^oC/speed 2.
5. Add the diced lamb into mixing bowl, insert measuring cup and cook on REVERSE 30-45 min/95^oC/speed 2, adding a little stock or water if necessary.
6. Check the lamb to make sure that it is nicely tender, if not, then cook for another 15 minutes or so until cooked to your liking.
7. When cooked, check seasoning and consistency and serve sprinkled with a little garam masala and chopped, fresh coriander.

Malcy TIPS

• You can also use diced shoulder of lamb, however this will take a little longer to cook and become tender.
• Serve with steamed basmati or pilau rice.
• Serve with plain yoghurt if you wish to reduce back the intensity of the heat.
• To increase the heat, add half a teaspoon of chilli flakes at stage 3.