Thermomix Afghani Lamb And Spinach Curry Food

THERMOMIX AFGHANI LAMB AND SPINACH CURRY

Steps:

• Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside.
• Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
• Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
• Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
• Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter.
• About 10 minutes before the end add the lemon rind.
• Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.

LAMB AND SPINACH CURRY

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.