{lamb curry in hermie}

This curry comes from my husbands side of the family. The method was taught to me by my mother-in-law and husband and i hope i have done the conversion in Hermie justice. If the wafts of curry in my house are anything to go by, then it tastes fantastic.

2-3 cloves of garlic, peeled
big thumb of ginger, peeled
1 onion, peeled, halved
1 cinnamon stick
10-12 curry leaves (optional)
30g vegetable oil
meat curry powder (if you’re not using your own, Baba’s is quite good)
600-700g cubed lamb
150-200g water
100g coconut milk (optional)
2 potatoes, 3-4cm cubed (optional)
salt to taste

1. Place garlic, ginger and onion into bowl. Chop 3sec/ speed 7. Scrape down sides of bowl.
2. Add cinnamon stick and curry leaves (if using). Add vegetable oil. Saute 5min/ Varoma/ stir speed / reverse.
3. Place cubed lamb into bowl. Put 2 large tablespoons of curry powder (or as much required to coat all meat). Add small amounts of water and mix until the powder turns into a curry paste all over the meat. This should be no more that 1/4 cup.
4. Add lamb to Thermomix bowl. Saute 5min/ Varoma/ stir speed/ reverse. Scrape down sides of bowl.
5. Add 150-200g of water to just cover the lamb. Cook 40min/ 100°C/ stir speed / reverse.
6. The curry will be quite watery at this stage so to thicken up, add salt, potatoes (if using) and further cook 15min / 100°C / stir speed / reverse with the MC removed. Taste and adjust salt if required.
7. If using coconut milk, add now and cook for 5min / 100°C / stir speed / reverse.

Serve with rice and other curry vegetable dishes.

Serves 4.

Bon appétit xx

Notes: Baba’s curry powder can be found in all good Asian grocers. It looks like this. This curry also works well with beef and chicken. Other great curry inspiration is found in Charmaine Solomon’s recipe books.