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Madras Lamb Curry in a Thermal Cooker recipe

Madras Lamb Curry in a Thermal Cooker recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Lamb curry

This recipe is really easy and the ideal meal make when you are on the road. I have used granules as they are easier and were all I had in the cupboard.


Hampshire, England, UK

9 people made this

IngredientsServes: 2

  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 chillies, deseededand finely
  • 2 garlic cloves, crushed
  • 2 tablespoons Madras curry powder
  • 500g lamb shoulder, cut into cubes
  • 3 teaspoons Bisto or other gravy powder
  • 500ml water
  • 2 tablespoons tomato puree
  • 1 lemon

MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min

  1. Put the inner pot of Mr D's Thermal Cooker on a medium heat and add the oil.
  2. When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
  3. Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
  4. Add the meat and keep moving it around until it starts to brown.
  5. Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
  6. Add the rest of the water, tomato puree and lemon juice to the inner pot and stir well.
  7. Stir in the Bisto and bring to the boil. Simmer for 5 minutes with the lid on. Put the inner pot into the insulated outer container. Leave to thermal cook for at least 2 hours. Longer will be better.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Something else.you wrote the final instruction twice-25 Feb 2010

Have never heard of Mr D's so I did it in a Crockpot slow cooker. Worked fine, but a bit mild. I'll add a bit more curry powder and perhaps an extra chili next time.-23 Aug 2016


Recipe for Lamb Coconut Tomato Curry Sauce

Ingredients

1 pound of Lamb
1 cup of coconut milk
1 cup of water
10 tablespoons of blended tomato (already boiled)
4 tablespoons of curry powder
Seasoning cubes
1 tablespoon of pepper (I used Cameroonian yellow pepper)
1/2 teaspoon of ginger
1 teaspoon of garlic
2 tablespoons of blended onions

Garnishing
Vegetables of your choice.

Wash your lamb and season with seasoning cubes, the blended onions, pepper, ginger and garlic and allow to marinate for at least an hour.

In a pot on low heat, pour in your coconut milk, water, blended tomato, curry powder and bring to boil. Pour in the lamb and marinade juice into the pot and leave on low heat to continue to stew till the lamb is cooked.

If you want your lamb falling off the bones, you can choose to cook longer and pour more water if needed.

Taste to make sure it has enough seasoning and serve with Rice.

Fun Health fact: A lamb curry can provide up to 50% of the iron a woman needs in a day.


Cooking Programmes

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables.

My version of this dish is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.

Subscribe to be notified when I release a new video! https://www.youtube.com/user/MrDsKitchen and click on subscribe

Printable Homemade Chinese Clay Pot Recipe: http://www.TheThermalcook.com

25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice

Mr D's Kitchen is an educational site showing how to cook in a thermal cooker. There are over 40 recipes available and more being added on a regular basis.

For over 100 recipes and contact information, visit http://www.TheThermalCook.com
Caption author (English)
Captions Created
Category
How-to & Style
Licence
Standard YouTube Licence Show More

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables.

My version of this dish is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.

Subscribe to be notified when I release a new video! https://www.youtube.com/user/MrDsKitchen and click on subscribe

Printable Homemade Chinese Clay Pot Recipe: http://www.TheThermalcook.com

25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice

Mr D's Kitchen is an educational site showing how to cook in a thermal cooker. There are over 40 recipes available and more being added on a regular basis.

For over 100 recipes and contact information, visit http://www.TheThermalCook.com
Caption author (English)
Captions Created
Category
How-to & Style
Licence
Standard YouTube Licence Show More

A Traditional English Christmas Cake Recipe - How to make Delia's Festive Dundee cake. This Christmas cake is cooked in a Mr D's Thermal Cooker. It is based on Delia Smits Dundee Cake. The video shows a step by step guide to making the cake which can be cooked if you prefer in a slow cooker or a conventional oven.

PLEASE NOTE: Since making this video I have found that although I did simmer the cake for 30 minutes only in some cases simmering for 40 minutes is better so I advise you increase the time from 30 minutes to 40 minutes.

Shot on 2 GoPro Hero4 cameras

http://www.TheThermalCook.com - Massaman Duck Curry slow cooked by Mr D in his Thermal Cooker - A massaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for a thermal cooker from one published in Fresh Escapes Magazine (www.freshescapes.com) and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.

large duck breasts
2 star anise
2" piece of cinnamon stick
3 bay leaves
6 cardamom pods
1 large onion chopped
3tbs Mussaman paste
400ml coconut milk
200ml water & 1 chicken stock cube
small jar 100gm tamarind paste
1tbs fish sauce
75g salted peanuts
350g potatoes cut into 2.5cm cubes
small bunch of coriander leaves
Method:

1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
2. Turn the breasts over and cook for a further minute.
3. Remove from the pan slice the duck breasts and put to one side for later.
4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
6. Add the chopped onion and cook for 4-6 minutes until golden.
7. Stir in the Mussaman paste and cook for 1 minute.
8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
9. Add the cocunut milk, tamarind and fish sauce.
10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
11. Add 3/4 of the peanuts (saving the rest for garnish).
12. Turn the heat down to a simmer and cook for 5 minutes.
13. Put the lid on the inner pot and place it into the insulated outer pot.
14. Put the lid down and leave it to cook for 2 hours.
15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.

Why not visit our social networking site at http://thethermalcook.ning.com/ where you can exchange ideas with other thermal cooks? Show More

http://www.TheThermalCook.com - Lamb Biryani slow cooked by Mr D in his Thermal Cooker - This Indian biryani, can be served on its own as a scrumptious meal, or dressed up for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.

Ingredients for 6 - 8 servings (halve the ingredients for 3 people).

•1 kilo lamb (or muttton) cut into 2 cm cube pieces (I prefer shoulder).

•4 green chillies (seeded and finely chopped)
•Coriander leaves (chopped - about 1 cup full)
•1 clove garlic (crushed with salt)
•2 teaspoons cumin powder
•1 teaspoon chilli powder
•1 teaspoon garam masala
•1 small carton plain yoghurt (approximately 2 large serving spoons)

•4 medium onions (thinly sliced)
•Oil or ghee (about 1 desertspoon)
•1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved)
•Pinch of saffron (optional, but adds a suble flavour)
•3 cups of long grain Basmati or Patna rice

For garnish
•100 gms cashew nuts (or shredded almonds)
•125 grams sultanas

Method:
1.Cut the lamb (mutton) into cubes.
2.Chop the chillies finely, crush the garllic, chop the coriander leaves and mix all with the spices and yoghurt.
3.Coat the meat with the marinade, cover and put in the fridge for 1 hour or longer.
4.Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
5.Add a little ghee or oil to the pan and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
6.When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
7.Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
8.Put the saffron in 1/2 cup hot water.
9.Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
10.Sprinkle the saffron water onto the top of the rice.
11.Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
12.Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biriani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)

To serve
Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.

Tomato Chutney
•1 small green chilli (deseed and chop very finely)
•1/2 medium onion (chop finely) I prefer sweet red onion.
•3 large or 4 medium toamtoes (chopped)
•1 desertspoon vinegar1 teaspoon sugar
•Good pinch salt


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How to Cook Lentils in Instant Pot

If you have an instant pot, you know that it cooks basically anything. Lentils cook exceptionally well in an instant pot, and it’s a great time cutting option if you have one. They’ll cook in about 10 minutes with this method, if you’re cooking them for a stew or soup. If you want them firmer, it will only take about 6 minutes to fully cook them.

Red lentils: If you’re just cooking red lentils with broth or water, They’ll only take about 2 minutes. Even in this short time, you run the risk of them getting mushy.

Brown and green lentils: cook them for about 6-8 minutes for firm lentils. To make them a little softer but still firm, cook for 12 minutes. For soft, stew or soup quality lentils, cook 15-20 minutes.

Beluga lentils: Cook 6-8 minutes for firm lentils, 10 minutes for soft lentils.

You will still need to rinse them before putting them into the instant pot. The water to lentil ratio remains the same (4:1).


Slow Cooked Lamb Shanks

Slow cooked lamb shanks | This would have to be a favourite on a cold winter’s night. Prepping in the morning and put it on to the slow cooker means that the house is filled with the delicious rich aroma all day.

Ingredients

  • 3 tablespoons olive oil
  • ½ cup plain flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 lamb shanks
  • 2 brown onions, diced
  • 4 cloves garlic, crushed
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • 1 cup (250ml) red wine
  • 4 cups (1 litre) beef stock
  • 2 tablespoons sugar
  • 1 bay leaf

Method

STEP 1 | Heat 1 tablespoon olive oil in a large chef’s pan over medium high heat.

STEP 2 | Place flour, salt and pepper in a zip-lock bag large enough to accommodate 1 lamb shank. Place each shank in the bag and shake to coat well with the flour.

STEP 3 | Place 2 shanks in the pan and turn until brown on all sides. Remove to the bowl of the slow cooker and repeat with 1 tbsp remaining oil and shanks.

STEP 4 | Reduce the heat to medium and add to the pan, the onions, garlic and carrots and sauté for 2 minutes until the onion is starting to soften. Add the tomato paste and stir for another minute.

STEP 5 | Add to the pan the red wine, beef stock, sugar and bay leaf. Bring to the boil and pour over the shanks in the slow cooker. Make sure the shanks are submerged.

STEP 6 | Cook for 6-8 hours, covered, on low setting. The lamb should be buttery soft and falling off the bone.

STEP 7 | Remove the lamb from the slow cooker and set in a warm place covered in foil. Taste the sauce to see if it needs any further salt added. Turn the cooker to the high setting and cook uncovered for around half an hour or until the sauce thickens slightly. If your lamb shanks were particularly fatty you may like to use a ladle to remove some of the fat off the top.

STEP 8 | Serve the shanks with mashed potato and generously swimming in the sauce.


Other users also liked.

Everyone loved the beef. Mine didn't shred easily.

Everyone loved the beef. Mine didn't shred easily so I put it back in the bowl in two batches on reverse speed 4 for a few seconds and it worked a treat!

I didn't have time to marinate or to cook for 2.

I didn't have time to marinate or to cook for 2 hours, so I did 40mins Varoma and then at the end approx 10sec reverse speed 6 to shred the beef. It turned out perfectly!
We served with brown rice, guacamole, tomato & red onion, spinach and a few corn chips on the side. Delicious!

I didn't have time to marinate or to cook for 2.

I didn't have time to marinate or to cook for 2 hours, so I did 40mins Varoma and then at the end approx 10sec reverse speed 6 to shred the beef. It turned out perfectly!
We served with brown rice, guacamole, tomato & red onion, spinach and a few corn chips on the side. Delicious!

I didn't have time to marinate or to cook for 2.

I didn't have time to marinate or to cook for 2 hours, so I did 40mins Varoma and then at the end approx 10sec reverse speed 6 to shred the beef. It turned out perfectly!
We served with brown rice, guacamole, tomato & red onion, spinach and a few corn chips on the side. Delicious!

I didn't have time to marinate or to cook for 2.

I didn't have time to marinate or to cook for 2 hours, so I did 40mins Varoma and then at the end approx 10sec reverse speed 6 to shred the beef. It turned out perfectly!
We served with brown rice, guacamole, tomato & red onion, spinach and a few corn chips on the side. Delicious!

Where can i get the Mexican spice from please?

Where can i get the Mexican spice from please?

Had this for dinner. ALL GONE!! Yummo!

Had this for dinner. ALL GONE!! Yummo!

Yum! Thanks! already a family favourite! takes a.

Yum! Thanks! already a family favourite! takes a little time to get to the table, but well worth the effort! thanks for sharing!

A great dish enjoyed by all.

A great dish enjoyed by all.

Great recipe, very easy to make and loved by all.

Great recipe, very easy to make and loved by all who ate it!

I did the initial parts in the TM5 then cooked in a slow cooker all afternoon - was delicious!!

I also used the spice mix recommended, that was great too

I served with Quirky Cooking refried beans + a kale, tomato, corriander salad + corn chips + rice + the slow cooked beef.

Will definitely cook this again!

9/10 Loved this recipe

9/10 Loved this recipe delicious

This is dinner tonight and I

This is dinner tonight and I love it. Won't use chilli next time as I think the seasoning has enough. No sour cream so stirred in some cream cheese. Will definitely make again.

This was so easy to make, and

This was so easy to make, and delicious, could be used in many different appolications. Yum!

So delicious, when I have

So delicious, when I have time this will be a regular dish in our house!

Amazing! So tender and

Amazing! So tender and delicious. We didn't add any chilli as we were eating it with young kids. Even our 9mth old ate this finely shredded and chopped. Loved it, will cook again.

Sensational!

Very delicous! Tender meat

Very delicous! Tender meat and great flavors.

I shredded half of it on reverse speed 4 for a few seconds as fillings for Burritos and Nacho toppings. Yumm!

Amazing absolutely loved it,

Amazing absolutely loved it, served it one night with wraps and next night with rice yum!

So good - for future

so good - for future reference the can of tomatoes is 400g

Can someone tell me what size

Can someone tell me what size tin of tomatoes 400g or 800g?

OMG OMG OMG is all everyone

OMG OMG OMG is all everyone could say. Cooked this for the first time when we had a mexican night. Amaze balls.

Delicious!

Oh YUM. This was

Oh YUM. This was beautiful. had a gorgeous mexican night with other homemade mexican delicacies. What a feast! This melt in your mouth slow cooked beef was worth the extra effort. mmmm Thanks Nik x

Absolutely beautiful,

Absolutely beautiful, thankyou - used tough old blade steak and it came out tender and fragrant - yum

Made this for our Taco

Made this for our Taco Tuesday filling! Fantastic !

Amazing flavour, so easy and

Amazing flavour, so easy and an easy crowd pleaser at dinner parties, BBQ ect! With pleanty left over for olls and sandwiches the next day!

I cook this regularly now and

I cook this regularly now and love it love it love it. Mind you, I only cook the shortened version, but it's just as good! Yum!

Followed the recipe exactly.

Followed the recipe exactly. Was a hit in our house, thanks for sharing!

EPIC. So delicious. Served

EPIC. So delicious. Served with Quirky's spelt tortillas, salad and guacamole!

Delicious! I needex my

Delicious! I needex my machine so cooked the dish on the stove for the first part. Worked a treat!

I didn't read the recipe in

I didn't read the recipe in time to marinade meat and I still had an absolutely delicious mexican beef. Thanks for an amazing dish.

[size= 10pt font-family: 'Arial','sans-serif']Melinda Hutchison [/size] [size= 10pt font-family: 'Arial','sans-serif']| Customer I [/size]

This is an excellent dish -

This is an excellent dish - fantastic flavour! We (being a bit lazy) followed the recipe but instead of cooking for 30 mins in TMX and then oven - we followed cooking instructions for TMX mexican slow cooked beef in the Cooking for me and you cook book - 1 hour in TMX only and it worked perfectly (just added a little water).

I'm so grateful to have found

I'm so grateful to have found this recipe! I've made it a few times now and followed one of the other suggestions and transferred meat to crock pot instead of oven. Delish!

Very tasty. if you have the

Very tasty. if you have the time to make it.

Sooooo gooooood. Made it with

Sooooo gooooood. Made it with taco seasoning but everything else was a the recipe. YUMMO. Can't wait to make it again. It is awesome with Nachos

This was yum. Made it

This was yum. Made it tonight. Added kidney beans as well. Also used your Mexican spice mix. Will have to remember to add the full amount of Chilli. Everyone enjoyed it. Very tasty.

This was such a simple recipe

This was such a simple recipe and full of flavour. I substituted the chilli for chilli flakes as that was all I had and put some kidney beans in when I took the al foil off. It was a tiny bit spicy for us but I wouldn't bother changing it for next time. Definitely one of the best dishes I've made yet.

I Don't know how it has taken

I Don't know how it has taken me so long to find this recipe. Absolutely AMAZEBALLS!

Even had my 6 year old scoffing it down (with a whole chilli!)

Wasnt really my cup of tea, i

wasnt really my cup of tea, i also wasnt all that 'melt in your mouth' i was hoping for although i followed the recipe. left out a lot of the chilli and was still a bit much for the young kids. was ok

This is delicious. husband

this is delicious. husband who is the fussiest even loved it.

Will be on regular dinner rotation in our house. YUM!

I looooooooove this. Really

I looooooooove this. Really simple to make and i get so many different meals out of it too - but in fact i don't mind it just by itself! Its also good as once I have made the seasoning I dont have to use the thermomix if it's busy doing other meals. I just make the marinade in a bowl and then cook in the slow cooker the next day for about 5 hours or so. perfect!



Comments:

  1. Harlen

    Totally agree with her. I think this is a good idea.

  2. Darwishi

    In my opinion it is very interesting theme. Give with you we will communicate in PM.

  3. Akinogar

    And it has analogue?

  4. JoJodal

    check it out, check it out.

  5. Geldersman

    This is a great idea.



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