Matt and I are big fans of Indian cuisine and we really enjoy a good Lamb Rogan Josh. We hadn’t tried a delicious Thermomix recipe yet so we thought we would give it a go and convert one of RecipeTin Eats It didn’t disappoint! It was super yummy and loved the flavours of this dish. Don’t be put off by the list of ingredients, it may seem long but most of it is spices etc. We hope you like it too!

Serves 4.

Ingredients:

• 5 garlic cloves

• 20 grams ginger (we use ours with the skin on)

• 60 grams of butter (cubed)

• 1 cinnamon quill

• 6 cardamom pods (lightly bruised)

• 4 cloves

• 1 brown onion (quartered)

• 120 grams tomato passata

• 20 grams chicken stock paste

• 300 grams water

• 750 grams lamb shoulder (cut into 3 cm bits)

• 10 grams olive oil (for browning the lamb)

• 2 tbsp ground paprika

• 1/2 tsp dried chilli flakes

• 4 tsp ground coriander

• 4 tsp ground cumin

• 2 tsp ground turmeric

• 1/4 tsp nutmeg

• 1 tsp garam masala

• 1/2 tsp fennel seeds

• 100 grams natural yoghurt to serve (optional)

• Fresh coriander to serve (optional)

• Basmati rice to serve

1. Add garlic & ginger to bowl. Chop 5 seconds, speed 6. Scrape down sides.

2. Add onion, butter, cinnamon stick, cardamom pods, cloves & cook 5 minutes, Varoma, reverse, speed 1 (MC off).
During this step, add olive oil to large frying pan and brown lamb meat on medium heat (should take around 5-6 minutes)

3. Add passata, all spices, chicken stock & water. Cook 3 minutes, Varoma, reverse, speed 1 (MC off).

4. Place browned lamb & pour contents of TM bowl into Thermoserver (or other bowl) and stir to combine.

5. Insert TM Blade Cover into place. Use a large spoon to transfer all contents back into the TM bowl (by using a spoon, it stops the blade cover from moving if you pour everything on top. You will notice the sauce will seep through Blade Cover slits, the other ingredients will remain above)

6. *Use Slow Cooking function on TM6*
Cook, 2 hours, 98 degrees, slow cook (MC on).

7. Pour contents into Thermoserver (or other bowl) and carefully remove TM Blade Cover and cinnamon stick (cardamom pods & cloves can be removed if you prefer).

8. Stir in yoghurt or leave for serving only (this is optional, the dish is spicier without yoghurt and equally delicious)

9. Serve with Basmati rice, yoghurt and coriander.

Tip: *This recipe has been designed using the TM6 and TM Blade Cover*
This recipe was inspired by RecipeTin Eats and converted to be TM Friendly.
- We do not peel our ginger, the skin provides the same nutrients as the rest of the stem, the TM will cut it finely.
- If you use liquid Chicken Stock (instead of home made chicken stock paste + water), use 320g of the liquid stock.
- When buying lamb shoulder, aim for about 900g as you will cut off quite a bit of fat. You can leave small parts with fat as it will break down in the slow cooking process and add to the flavour.

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