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Madras Lamb Curry Thermomix
Julie Carlyle
Madras Lamb Curry, from Chennai. It's rich red-brown & flavoured w whole spices & tomato. Traditionally a hot dish, you can alter the heat.
5
from
4
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Main, Main Course, Main Dish
Cuisine
Indian
Servings
5
Calories
449
kcal
Equipment
1
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
20
g
fresh ginger
20
g
fresh garlic
140
g
onion
cut in half
40
g
spiced ghee or oil
spiced ghee recipe is from my Indian Cookbook
2
teaspoon
cumin seeds
2
tsp
coriander seeds
2
tsp
fennel seeds
3
green cardamon
1
star anise
5
g
cassia bark
½
teaspoon
salt
2
teaspoon
Kashmiri chili powder
* you can reduce it to 1 teaspoon if desired
1
teaspoon
smoked paprika
1
tsp
turmeric
250
g
tomato passata
1
tsp
tamarind paste
900
g
lamb shoulder
large dice 30g pieces
250
g
fresh cream
2
teaspoon
fenugreek leaves
1
teaspoon
garam masala
Garam Masala recipe is from my Indian Cookbook
Instructions
Place garlic and ginger in TM Bowl. Chop 3 sec/Speed 9
20 g fresh ginger,
20 g fresh garlic
Add onion and ghee or oil to the TM Bowl. Chop 3 sec/Speed 5.
140 g onion,
40 g spiced ghee or oil
Scrape down TM bowl.
Saute 5min/Varoma/Speed 1 (MC OUT)
Add cumin, coriander, fennel, cardamon, star anise, cassia bark, salt, Kashmiri chili, smoked paprika, and turmeric. Saute 5min/Varoma/Speed 1 (MC OUT)
2 teaspoon cumin seeds,
2 teaspoon coriander seeds,
2 teaspoon fennel seeds,
3 green cardamon,
1 star anise,
5 g cassia bark,
½ teaspoon salt,
2 teaspoon Kashmiri chili powder,
1 teaspoon smoked paprika,
1 teaspoon turmeric
Add tomato passata and tamarind paste to TM Bowl. Blend 1 min/Speed 9.
250 g tomato passata,
1 teaspoon tamarind paste
Scrape down the bowl. Cook 5min/Varoma/Speed 1.
Add the diced lamb and cream. Cook 20min/100 degrees/Speed 1 (Reverse Blade).
900 g lamb shoulder,
250 g fresh cream
Add fenugreek leaves and garam masala. Cook 2 min/100degrees/Speed 1 (reverse blade).
2 teaspoon fenugreek leaves,
1 teaspoon garam masala
Serve with rice, naan bread, and riata
Notes
Note 1: Cream can be omitted for a hotter curry.
Note 2: For a dairy-free alternative substitute the cream for coconut milk.
Nutrition
Calories:
449
kcal
Carbohydrates:
14
g
Protein:
26
g
Fat:
33
g
Saturated Fat:
14
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
12
g
Trans Fat:
0.03
g
Cholesterol:
129
mg
Sodium:
580
mg
Potassium:
697
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
1402
IU
Vitamin C:
8
mg
Calcium:
112
mg
Iron:
4
mg
Keyword
Curry, Indian Curry, Lamb, madras
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