|Preparation : 25 min||Resting : 30 min|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 27 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2 ½||tbsp olive oil
|500||g leg lamb
|200||g cherry tomatoes
|1||tbsp ground garam masala
|1||tbsp curry powder
|1||tbsp sweet ground paprika
|1||tbsp ground turmeric
|1||tbsp ground cardamom
|100||g unsalted cashew nuts
|100||g stoned dates
|100||ml single cream
|1||sachet easy blend yeast (7g)|
|320||g plain flour|
|150||g plain yoghurt|
|2||tbsp soft butter|
|1||tbsp olive oil|
|1||Make the naans. Then, place the onions in the metal bowl with the olive oil; run the EXPERT programme 30 seconds/speed 13 (without heating). If necessary, scrape down the wall of the bowl.|
|2||Cut the meat into large pieces, and add to the bowl; restart the EXPERT programme, 5 minutes/speed 1A/120 °C.|
|3||Add the remaining ingredients (except the single cream and coriander) and run the SIMMER programme.|
|4||Wash and finely slice* the coriander leaves. A minute before the end of the programme, remove the cap and add the single cream and coriander through the opening. Serve the lamb curry with basmati rice and the naans.|
|1||Place the milk and yeast in the metal bowl; run the BREAD/BRIOCHE programme. The programme will stop after 1 minute; add the remaining ingredients and press Auto to restart the programme.|
|2||Remove the dough using a spatula and place in a salad bowl. Cover with a damp cloth and set aside to rest for at least 30 minutes. Flour the work surface and hands and divide the dough into 6 balls of equal size.|
|3||Shape each portion of dough into small discs about 5mm thick. Place a non-stick frying pan over a medium heat, and cook the naans for about 2 minutes on each side until golden.|
success! I simmered for 90 mins. delicious
This was very easy and very tasty. After reading some of the comments, I only put in one teaspoon of the spices and one tablespoon of curry powder and it was sufficiently hot with lots of flavour. will definitely make it again.
really tasty. i added some salt and used lamb roast beef.
This is my first meal using the CE. I cheated and used a packet of The Spice Tailor sauce by Anjund Anand instead of using the spices. I saw the photo and couldn't imagine there would be enough sauce cooked like that. Following the step after adding the meat for 5 mins it then says to run the simmer programme but there isn't enough heat in the bowl. so i had to bump the heat up to 160 initially until boiling and then went on to simmer for 45 mins. I found the instructions didn't say whether to keep the machine on 1A but that is what I did. Can i get feedback on this. Please if anyone reads this and has an experience to share email me : firstname.lastname@example.org I am from Adelaide in Australia Thanks
Great base recipe however I found it needed much much longer to cook out, esp to develop spice flavours, properly cook the onion and to tenderise the lamb. I increased simmer programme time to 2 hrs in the CE 95 degrees and then finished 2 hrs same temp in the oven.
very yummy!! it has some heat, leave out half the garam masala if you dont like heat. i added in a large red capsicum, yum!
i add chopped carrot at the start and some spinach near the end. i also did 1teaspoon of each spice when it called for 1 tablespoon and found the flavour very good
I used this recipe for the method to cook my own beef stew - using cubed stewing steaking and the contents of my fridge! Onions,carrots, garlic, roasted tomatoes, potatoes, cabbage and peas. Using leftover long simmered pizza sauce as the stock. Expert 2hours, 1A, 95c Magic4food
Need some more hot spices
I added chilli for extra bite.. I might add more veggies next time.
Way too much spice!! Might try it again but will only put a teaspoon of each spice rather than a tablespoon, maybe add a bit more cream.
This recipe is a winner. I have made it three times and have had consistently good outcomes on each occasion.
This is delicious. I have now made this several times for family and friends.