I've made this curry powder a couple of times and this was delicious with lamb. The recipe comes from taste.com.au website (
Delicious- June 2009) and it says you can also use this curry powder for chicken or beef. I've used my THM to make the curry powder and chop onions + garlic, ginger & chilli but I cooked the lamb on our slow-combustion stove
The original recipe used fenugreek seeds and 10 fresh curry leaves. I replaced fenugreek by fennel.
Anyway here is the whole recipe:
Coconut Lamb/ Beef/ Chicken CurryIngredientsCurry powder15g coriander seeds
5g each cumin, fennel, mustard and cardamom seeds
8 cloves
1 cinnamon quill
2 small dried chilli
pinch of nutmeg
5g ground turmeric
Other ingredients800g diced lamb shoulder
Sunflower oil
1 onion thinly sliced
3 garlic cloves, thinly sliced
1tbs ginger, freshly grated
1 long red chilli, chopped
1tsp turmeric
400g can chopped tomatoes
500ml stock
125ml coconut cream
2tbs chopped coriander
MethodPrepare curry powder: place coriander, cumin, fennel, mustard, cardamom, cloves and cinnamon in TMX bowl and dry roast for 3mn, Varoma temp, slow speed.
Allow spices to cool. Add nutmeg and turmeric and grind spices for 20s on speed 9, or until finely ground. Set aside.
Heat some sunflower oil in a heavy-based pan (cast-iron is great) and brown lamb in batches for 4 to 5minutes (take care to brown, not to “stew” your meat!). Remove with a slotted spoon and set aside.
Cook onion (until soft) in sunflower oil using the same pan. Add garlic, ginger and chilli and cook for a minute. Add turmeric and 4tbs of the prepared curry powder, stir well.
Return lamb to the pan and stir well.
Add tomatoes and stock and bring to the boil then reduce the heat. Simmer , uncovered, for 1.30h to 2 hours , until meat is tender.
Stir in the coconut cream and chopped coriander 10 minutes before lamb is ready.
Serve with steamed basmati rice, naan, raitas, etc!
