Our family loves a good curry and this Thermomix Lamb Saag is no different! You can imagine the looks I got when this was put down on the table. I had to the convince them all to at least give it a go! Grown adults and I almost had to do the “3 spoonfuls then you can hop down from the table”. Well after one they were all praises. I tell you this cooking gig is bloody hard work some days!
A beautiful flavoursome filling dish with warmth but no heat. The spinach adds a delightful texture. Look past the end result and give it a go! You won’t be disappointed.
ThermoFun – Lamb Saag Recipe
Ingredients
Marinade
- 1 tsp fenugreek, seeds
- 1 tsp fennel, seeds
- ½ cinnamon stick
- 1 Tbsp ThermoFun Curry Blend
- 6 garlic cloves, peeled
- 2 cm fresh ginger
- 1 red chilli, deseeded
- large handful fresh coriander
- 20g lemon juice
- 1 onion, peeled and halved
- 20g olive oil
- pinch salt and pepper
- 500g lamb shoulder, cubed
Meat Component
- 300g spinach, frozen or fresh
- 20g olive oil
- 100g cream
- 100g plain yoghurt
- 40g ThermoFun Tomato Paste
- 4 curry leaves
- 20g TM vegetable stock concentrate
- 100g water
Instructions
Marinade
- Place fenugreek, fennel and ½ cinnamon stick into TM bowl and mill 1 min / speed 10.
- Add curry blend, garlic, ginger, chilli, coriander, lemon juice, onion, oil, salt and pepper and chop 6 sec / speed 6. Scrape down and repeat.
- Marinate lamb in the marinade for 1-3 hours in a container in the fridge.
- Wash and dry TM bowl.
Meat Component
- Place lamb into TM bowl and cook 5 mins / Varoma / speed soft / Reverse / MC off. Set aside.
No need to wash TM bowl. - Place spinach and oil into TM bowl and chop 1 min / speed 10. Scrape down and cook 5 mins / Varoma / speed 1.
- Add cream, yoghurt and tomato paste and mix 10 sec / speed 5.
- Add meat, curry leaves, stock and water and cook 60 mins / 90°C / speed 1 / Reverse / MC off, placing simmering basket on top of TM lid to catch any spatter.
- Serve with rice.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Hi. This might seem a silly question…but can I make the curry without the meat and then add the meat later? I have fresh spinach that needs using but no lamb. Not much meat at all for that matter. By the time I get some, the spinach will be no good.
Hi Emma, yes it’s certainly worth a try! Let me know how you go.
I have this cooking in my thermie at the moment for a big family gathering tomorrow, thought it best to cook a day ahead for flavours to develop. My nephew is lactose intolerant so thought I would put in Zymil cream and coconut yoghurt instead of normal cream and Greek yoghurt, I’m hoping it will work out ok. Overall, a very easy and quick curry to make, given I made the marinade yesterday and marinated the meat this morning. Looking forward to tasting it tomorrow.
Oh wow that flavour will be amazing Dianne! All that time marinating and developing – please let us know what everyone thinks tomorrow 🙂
This is one of our favourites. I used half a leg of lamb and diced that up. Was way more economical then other cuts at the supermarket. Was tender and super flavoursome even the kids got seconds. Thx!!
So glad you enjoyed this one Tania.
My hubby thinks he’s a curry aficionado! He thinks it’s the best curry ever. I agree!
This was delicious! Better than having take out. Thanks so much Leonie
thanks Christine! Pleased you enjoyed it. 🙂
Can you add the spinach frozen, or should it be defrosted ????
Yes you sure can Mark 🙂
When do you add onion?
Apologies Christine – add the onion in step 2 of the marinade. I have now amended the recipe. Enjoy! 🙂
Love it!!!